barrel aged sous vide cocktail in martini glass

Charred Maple Wood Tipperary


Barrel-aged cocktails are huge right now. Colin Carroll, of Portland’s Trifecta, takes a clever sous vide shortcut by infusing spirits with charred wood.


750 ml bottle Jameson Black Barrel
750 ml bottle Cocchi Vermouth di Torino
750 ml bottle Dolin Génépy des Alpes
1 piece charred sugar maple wood



  • Sous vide pouch
  • Small piece of sugar maple wood
  • Wood-fired oven or crème brûlée torch
  • Coupe cocktail glass


6 hours sous-vide cooking


20-25 servings


For the mixture:

  1. Combine all the spirits in a sturdy sous vide bag.
  2. Take one piece of maple wood roughly the size of a lemon—Carroll buys his at a local gourmet market, but you can also find online at or—and char in a wood-fire oven or with a crème brûlée torch. Look for a nice, toasty char before removing.
  3. Once the wood stops smoking, place it directly in the bag with the spirits.
  4. Place the sous vide bag in the machine at 150°F (65.5°C) for 6 hours.
  5. Strain.


For the cocktail:

  1. Combine 8 tablespoons of the sous vide infusion with ice, stir, and strain into a coupe cocktail glass.
  2. Finish with orange skin.

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