Johannisbrot-Manhattan Sous Vide

  • Alex KratenaCaroob Alex Kratena
Alex Kratena
Level of difficulty:

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

70 ml carob infusion
10 pieces of orange peel

Glass: Coupe
Method: Stir
To serve: orange peel
Ice: omit
Servings: 10


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.

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.