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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."
Sous Vide Manhattans 3
Sous Vide Manhattans 5

Mulled Manhattans

  • 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

(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