Ultimate Barbecued Brisket Manhattan

Ultimate Barbecued Brisket Manhattan Print this recipe

Ingredients

  • ½ ounces Carpano Antica vermouth
  • 2 ounces barbecued brisket-infused Four Roses Bourbon * (instructions below)
  • 3 ounces barbecued beef brisket drippings
  • 3 cups cherries
  • 3 dashes Bittermens Mole bitters

Instructions

  1. While cooking brisket low and slow over Kingsford® charcoal, reserve 1.5 to 3 ounces of rendered fat and let cool.
  2. Pour 750 milliliters of Four Roses Bourbon into a non-porous container. Strain the brisket fat into the container using a cheesecloth or coffee filter and infuse for 4 to 6 hours at room temperature. Then, place mixture in freezer until all the fat is solidified. With a slotted spoon, remove fat. Then, pass brisket-infused bourbon through cheesecloth or coffee filter again to remove additional sediment, capturing all the liquid. Return liquid to the Four Roses Bourbon bottle via funnel.
  3. While the bourbon is infusing, build a fire using Kingsford® charcoal for indirect cooking. To do this, build a two-zone fire by situating the coals on only one side of the grill, leaving the other side void.
  4. To create smoked cherries, place cherries on a sheet pan in a single layer. Place pan on the void side of the grill with the lid covered for at least 45 minutes, making sure to keep grill temperature at 225°F. For tips on controlling grill temperatures visit grilling.com.
  5. To create the Ultimate Barbecued Brisket Manhattan, combine two ounces of Four Roses brisket-infused bourbon, vermouth and bitters into shaker or mixing glass with ice. Stir well and strain into cocktail glass. Garnish with desired amount of smoked cherries.
  6. * Four Roses Yellow Label 80 Proof, Four Roses Single Barrel 100 Proof or Four Roses Small Batch 90 Proof
  7. * Mixologist Note: When grilling brisket low and slow, use the drippings to make this delicious ‘cued cocktail. Try world champion pitmaster Chris Lilly’s, recipe for Barbecue Beef Brisket available at grilling.com.
  8. Recipe created by Josh Perry, Picán restaurant (Oakland, Calif.) mixologist, on behalf of Kingsford® charcoal
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