Mulled Manhattans

12 servings


15 minutes


2 hours

  • 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.