Draft Cocktail Recipe
house batched cocktail. check the specials board or ask your server.
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Ingredients
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Batch (makes 12 servings)
Per Glass (approx. 1.5 cup / 12 oz serving)
Method
Batching and Resting
- 1
Combine base spirits and modifiers
In a clean 3–5 gallon food-safe keg or large stainless steel / glass container, pour 18 cups bourbon, 6 cups sweet vermouth, 2 cups dry vermouth and 2 cups Amaro. Stir gently to combine.
- 2
Add sweetener and bitters
Add 1 cup of 1:1 simple syrup, 48 tsp Angostura bitters and 24 tsp orange bitters to the mixture. Stir for 30–60 seconds to incorporate.
- 3
Top with water and chill
Add 4 cups of cold filtered water to bring the volume up and provide light dilution to compensate for service chilling. Add 6 cups of large ice into the keg or chill the container in a walk-in or cooler to bring the batch down to 38–40°F (3–4°C) before serving. If using a sealed keg, purge and carbonate lightly if you want a faint effervescence (optional).
- 4
Rest for flavor integration
Seal or cover the container and rest chilled for at least 12 hours and up to 48 hours. This allows the bitters, vermouths and Amaro to marry with the bourbon and for the flavors to round out.
Serve
- 5
Prepare glassware
Chill rocks or coupe glasses if desired. For a draft pour, use a chilled 12 oz glass or old-fashioned glass.
- 6
Dispense
Agitate the keg gently, then draw 1.5 cups (12 oz) of the draft cocktail into each glass over fresh ice (one large cube or a few medium cubes). If using a tap system, pour slowly to avoid over-foaming.
- 7
Garnish
Express an orange twist over the glass to release oils, rub the rim with the peel, and drop the twist into the drink as garnish.
- 8
Service notes
Keep the batch refrigerated and rotate to maintain consistent temperature. Discard and remake the batch after 7 days for best quality (vermouth will oxidize). If the house special differs, follow the specials board or server's direction for ingredient adjustments.