fusionchef by Julabo - Premium Sous Vide Collection
Johannisbrot-Manhattan Sous Vide
Author:
Alex KratenaLevel of difficulty:
Ingredients
Carob infusion (Sous Vide):
450 ml Rittenhouse Rye Whiskey
250 ml Martini Rosso
10 dashes of Angostura Bitters
10 dashes of Orange bitters
10 pcs. orange peel
200 g carob husks
Cocktail:
70 ml carob infusion
10 pieces of orange peel
Glass: Coupe
Method: Stir
To serve: orange peel
Ice: omit
Servings: 10
Preparation
Carob infusion (Sous Vide):
Mix all ingredients with carob and vacuum. Cook for 30 minutes at 85 °C in the fusionchef Sous Vide water bath. Allow it to cool down and strain the liquid through the superbag.
Cocktail:
Stir 70 ml of the infusion with ice until the cocktail is cold and liquid. Strain into a chilled coupe glass and flavor with orange peel. Remove the peel afterward. Serve.
Recipe courtesy of Alex Kratena.