Recipe: Make Expert-Level Manhattans with Your Sous Vide with Colleen

From Colleen: "Don't be intimidated by the equipment -- it's way more simple than it sounds, and surprisingly easy-to-use. This precision cooker from Anova is also pretty to look at (especially when paired with this classically beautiful stockpot from Tuxton Home, with a sous vide port built right into the lid) and takes up hardly any space in your kitchen."

Mulled Manhattans

INGREDIENTS

2 cups rye
1 cup sweet vermouth (preferably Carpano Antica)
2 cinnamon sticks
1 star anise
10 peppercorns
20 allspice berries
4 cloves
1 tsp angostura bitters
peel of one orange, pith removed

DIRECTIONS

(1) Set your precision cooker to 145 degrees.

(2) Combine all ingredients in a ziplock bag, then seal using the "water displacement method" -- submerge the bag slowly, letting out as much air as possible as you slide it into the water, creating a vacuum effect. Seal the bag and clip it to the side of the pot, or stabilize with a rack.

(3) Let cook for 2 hours, then remove and immediately submerge in an ice bath.

(4) Strain the bag’s contents using a fine mesh sieve. Store in the refrigerator, or serve immediately.

(5) To serve, stir with ice in a chilled mixing glass or tin, then strain into a chilled coupe. Garnish with star anise or a brandied cherry.

All images and original recipe: Colleen @ The Inspired Home