Nitrous Oaked Manhattan Infusion Recipe

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Written by Jason Logsdon

Barrel aging is the process that gives bourbon and whiskey their unique flavors. Many people are experimenting with barrel aging prepared cocktails and nitrous oaking is a take on that process utilizing the whipping siphon.

The high pressures draw out the caramel flavors from the toasted oak chips and infuse them into the liquid. If you can't find toasted oak chips, you can buy normal food-safe oak chips and toast them with a torch or under a broiler until lightly charred.

Nitrous oaked manhattan poured

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the nitrous oaked manhattan infusion recipe you can check out the following.
Nitrous oaked manhattan
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Nitrous Oaked Manhattan Infusion Recipe

  • Published: December 01, 2015
  • By Jason Logsdon
  • Prep Time: 20 Minutes
  • Total Time: 35 Minutes

Nitrous Oaked Manhattan Infusion Ingredients

For the Nitrous Oaked Manhattan Ifusion

1 cup bourbon
1/3 cup sweet vermouth
1/4 cup water
6 dashes bitters
1 cup toasted oak chips or Jack Daniels Smoking Chips
1/2 teaspoon cracked peppercorns
1/2 teaspoon cloves

Nitrous oaked manhattan setup

Nitrous Oaked Manhattan Infusion Instructions

For the Nitrous Oaked Manhattan Infusion

Make sure the bourbon and vermouth are at least room temperature or slightly warmer.

Lightly rinse the oak chips to remove any sawdust or grit.

Combine all of the ingredients in the whipping siphon. Seal the whipping siphon, charge it, and swirl for 20 to 30 seconds. Let the siphon sit for 3 minutes longer. Place a towel over the top of the siphon and vent it. Open the siphon and wait until the bubbling stops.

Strain the Manhattan and let sit for at least 5 minutes before using.

Nitrous oaked manhattan siphon
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All tags for this article: Alcohol, Alcohol Infusions, Bourbon, Infusions, Whipping Siphon, Whipping Siphon Infusions

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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