First read our guide to Christmas pudding bourbon and then add vermouth to make this rich, spiced Manhattan.

Avid readers (hello mum!) will recall that last week we started infusing the guts of a Christmas pudding in some bourbon. One week on and the infusion was ready to be strained, filtered and decanted into a bottle:

  1. Sieve the fruit from the bourbon and press down on the fruit to express as much liquid as possible.
  2. Filter the syrupy liquid through coffee filter papers and store in a clean bottle.

This has a longer shelf life than its taste will require. In other words you will finish it before it spoils! My first pour with the finished bourbon was a Christmas Manhattan (I think I might have overdone it!):

  1. Combine 50ml Christmas pudding bourbon, 25ml sweet vermouth, 12.5ml Christmas Mulled Cup and two dashes of Teapot bitters in a mixing glass.
  2. Add ice and stir well for sixty seconds.
  3. Double strain into a chilled coupe.
  4. Finish with a spritz of Christmas tincture.