fusionchef by Julabo - Premium Sous Vide Collection
Apricot Manhattan Sous Vide
Author:
Alex KratenaLevel of difficulty:
Ingredients
Apricot Manhattan (Sous Vide):
500 ml rye whisky
150 ml dry vermouth
150 ml red vermouth
200 ml filtered water
300 g dried apricots
10 ml Peychaud’s bitters
Glass: Coupe
Method: Pour into a chilled glass
Preparation
Apricot Manhattan (Sous Vide):
Vacuum all the ingredients together and cook for 6 hours at 55 °C in the fusionchef Sous Vide water bath. Allow to cool and strain through a paper filter.
Before serving, store in a sealed bottle for at least 2 hours at -2 °C in the fridge or -4 °C in the freezer.
Pour 80 ml of apricot Manhattan into the chilled glass and serve.
Recipe courtesy of Alex Kratena.