The Wishing Well’s 90 Day Barrel Aged Negroni Recipe

Prepare barrel or oak

If using a new small oak barrel, hydrate it according to manufacturer instructions (rinse and fill with water for 24 hours) to check for leaks. If using oak chips or spiral, toast lightly in a low oven (optional) to increase toasted aromatics.

Combine base ingredients for aging

In a clean pitcher or directly into the barrel, combine the larger-batch proportions: 375 ml Plymouth gin, 187.5 ml Campari, 187.5 ml Carpano Vermouth and 30 ml Luxardo Maraschino. Stir gently to combine.

Fill barrel and age

Pour the combined mixture into the toasted oak barrel (or add measured oak chips/spiral to the sealed container with the liquid). Seal the barrel and store in a cool, dark place at stable room temperature (15–22°C / 59–72°F). Let age for 90 days, checking weekly for leaks and tasting every 14–21 days to monitor extraction. If using chips, use a muslin bag for easy removal and taste more often because chips extract faster.

Stop aging and rest

After approximately 90 days (or when the flavor balance is to your taste), transfer the barrel-aged Negroni to clean bottles. If the spirit tastes overly oaky, blend with a small amount of fresh (unaged) gin or vermouth to balance and rest sealed bottles for 3–7 days before service.

Measure

Measure 4 tablespoons (equivalent to 2 fl oz / 60 ml) of the 90-day barrel-aged Negroni base into a mixing glass. If you do not have a pre-aged Negroni, combine 1 oz (2 tbs) Plymouth gin, 1 oz Campari and 1 oz Carpano Vermouth with 1/4 tsp Luxardo Maraschino and stir with ice for the single-serve version.

Stir with ice

Add large ice cubes to the mixing glass. Stir with a bar spoon for 20–30 seconds (about 20–30 stirs) until well chilled and properly diluted (the mixing glass or spoon will frost slightly).

Strain

Using a strainer, pour the chilled cocktail into a rocks glass over a large clear ice cube (or 2 large cubes) or into the prepared glass with fresh ice.

Garnish & serve

Express the oils of an orange peel over the glass by holding the peel with the outside facing down and giving it a quick twist over the surface. Rub the peel around the rim and drop it into the drink as garnish. Serve immediately.

Clean and dry any barrel equipment after use. Label bottles with date of aging. For batches, note tasting observations to refine future 90-day aging profiles.