We were invited to a party and our friend the Leary’s showed up with a bottle of infused Bourbon in the style of a Manhattan. Everyone greatly enjoyed the drink and I wanted to know where they got it. Dan and Chris explained that they made it from a recipe given them by their son who is the general manager of a great Denver restaurant Oceanaire. Anyway, I wanted to do it, so I bought a 5-Liter keg and had it branded with “Price Whiskey Distillery- A Legend Since 2015”.
So here is the process:
Cure the keg over a couple of weeks filling and refilling it with water. Once cured you are ready to infuse your flavors.
Here’s the basic recipe:
3-3.5 Liters of a quality Bourbon (We used Bulliet Bourbon Frontier Whiskey for our base).
About 1-Liter of Vermouth
About .6-Liter of Maraschino Liqueur
40-dashes of Orange Bitters
40-dashes of Angostura Bitters
Mix it all together in a big pot
Pour it into your 5-Liter keg and put the plug in.
That’s all you need.
But wait, you also need your taster, yourself. To get a sense of what is going to taste like once it ages in the oak barrel, take a bit of the infused Bourbon, put it in a shaker with ice and then taste.
After I did my batch I added a little more Maraschino Liqueur. So it’s all about you and what you are looking for the finished product to be.
Now all you must do is wait. Start testing it about 3-4 weeks after it’s been in the keg and then taste it each week until it has the flavor you want. You should probably only need to age it 5-6 weeks in total depending on your own taste palate. Then remove from the oak keg and put in glass bottles or decanters.