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I want to age a cocktail, Manhattan, Negroni.., in an oak barrel with the idea of introducing new flavors into the drink.
I ordered new American oak cask, 1 gallon, never used before, medium toast.
Any suggestions of whether I should i use the way it is or I should put in the barrel a liquor such as sherry or bourbon, leave it in for few weeks and replace it with the intended cocktail.

As I never than it before any suggestion will be appreciated.

Thank you.

That's kinda a neat idea, it's to outside of the box for me to even guess what will come of it. I would use the barrel as is.