Chocolate Cherry Manhattan

50°C (122° F)
Temperature
Sous vide time
1 Person
Serves
Easy
Difficulty

Ingredients

Sous Vide Cherry Chocolate Bourbon Infusion

  • 2 Cups Bourbon
  • 1 Cup Dried Cherries
  • 1/4 Cup Cacao Nibs

Chocolate Cherry Manhattan

  • 2 oz Sous Vide Cherry Chocolate Bourbon Infusion
  • 3 Dashes Chocolate Bitters
  • 1 oz Sweet Vermouth
  • 3 Sous Vide Cherries

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Directions

Cherry Chocolate Bourbon Infusion Steps

  1. Set up Nomiku water bath and turn temperature to 50ºC (122ºF).
  2. Seal everything in a freezer-safe zip bag. Sous vide for 1 hour.
  3. Remove from water bath and let cool. Once cooled, strain infused bourbon in a jar. Save the cherries for a garnish and discard the cacao nibs. Drink on the rocks or in a Manhattan.

Chocolate Cherry Manhattan Steps

  1. Fill a short glass 2/3 full with ice.
  2. Add bitters vermouth, and bourbon. Stir to mix.
  3. Skewer the sous vide cherries and add as a garnish.

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