Carbonation for a Bourbon infused stout

I have a carbonation question. I brewed 5 gallons of a Founder's Breakfast Stout clone, fermented and moved to secondary. Then we bottled 2.5 gallons and transferred the other 2.5 gallons to a 3 gallon carboy, where we added 1 ounce of oak cubes that had been soaking in 8 ounces Maker's Mark bourbon for a week, plus the bourbon, to the 3 gallon carboy and have had it aging for about 2 months. We use priming sugar for carbonation and was wondering if we had to add more priming sugar to the bourbon beer than we did with the non bourbon half? We got a really nice carbonation in the Breakfast Stout clone and would be happy with the same carbonation results, but I am not sure if the bourbon would alter the results. The ABV of the Founders clone came out to 8.2%. What would 8 ounces of bourbon add alcohol wise to the beer? Would it be recommended to add more yeast at bottling time?