Dallas Chop House rolls out barrel-aged drinks to pair with dry-aged steaks
Dallas Chop House barman Brandon Durrett has created a new line of cocktails steeped first in charred oak barrels to age. New on the menu:
The Hot Headed Colonel bourbon, raw cane sugar, Benedictine barrel-aged, with Peychaud’s bitters and topped with fresh lemon oil and fresh mint.
The Negroni a classic aperitif, with Campari, gin and sweet vermouth, aged one month.
The Barrel-Aged Cosmo featuring barrel-aged citrus vodka and orange liqueur, with lime and cranberry juice.
The Toast of the Season Texas bourbon aged with Granny Smith apples, Madagascar vanilla bean and cinnamon stick.
Might want to pair them with some of these dry-aged steaks, too.