Malted Manhattan
Malted Manhattan
- 1/2 oz Kamora Dulce De Leche
- 1/2 oz sweet vermouth
- 1/2 oz amber malt powder-infused milk*
- 1/4 oz chocolate malt-infused whiskey**
Developed by: Damon Fabbo
Combine ingredients into a mixing glass. Fill the mixing glass with ice. Stir until the mixture is very cold and silky. Strain into a chilled martini or coupe glass. Garnish with a cherry or a thin orange twist, if desired.
Bartender Technique Notes
*Amber Malt Milk:
Gently warm 1/2 gallon whole milk (do not boil). Whisk in 20 g amber malt powder. Steep on low heat for 10 minutes, rest 10 minutes, then strain, cool, and refrigerate. Build proportions like a Manhattan (whiskey-forward, with Kamora/vermouth sweetness, and malted milk creaminess). Stir for 20–30 seconds to achieve proper dilution and texture before straining
**Chocolate Malt–Infused Whiskey: Lightly crush 20 g chocolate malt (homebrew malt) to expose more surface area, then combine it with 750 mL bourbon in a sealable jar. Infuse the mixture at room temperature for about 24 hours. Afterward, strain the infused bourbon first through a fine mesh strainer to remove the large solids, and then through a coffee filter for final clarity before use.
