• 11 ounces Tanqueray or Beefeater gin
• 11 ounces green Chartreuse
• 11 ounces Cinzano sweet vermouth
• 1 teaspoon orange bitters
• lemon peel
Soak barrel in warm water for 48 hours to swell the wood. Combine liquid ingredients and pour into barrel using a funnel. Seal barrel and let ingredients age for three weeks. Decant barrel through a double-mesh strainer into a large bottle or pitcher. Shake ingredients and strain into a martini glass. Garnish with lemon peel.
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