Mulled Manhattans
A big batch of spiced manhattans is going to win any fall weekend, especially when you infuse them expertly with a precision cooker.
Servings: 12
Calories: 129kcal
Ingredients
- 2 cups rye
- 1 cups 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
Instructions
- Set your precision cooker to 145 degrees.
- 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.
- Let cook for 2 hours, then remove and immediately submerge in an ice bath.
- Strain the bag’s contents using a fine mesh sieve. Store in the refrigerator, or serve immediately.
- 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.
Nutrition
Serving: 2g | Calories: 129kcal | Carbohydrates: 23.5g | Protein: 4.5g | Fat: 1.3g | Saturated Fat: 0.2g | Sodium: 19mg | Fiber: 5.4g | Sugar: 0.7g