Apricot Manhattan Sous Vide

  • Abricot Manhattan Sous VideApricot Manhattan Alex Kratena
Alex Kratena
Level of difficulty:

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


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.