Mon Vieux Carre (Manhattan Riff)
Mon Vieux Carre (Manhattan Riff) made easy for the Cooler Keg. Batch it, chill it, pour it. Perfect for Aussie barbies and long weekends.
Ingredients
- 1720 ml Rye Whiskey (Anthony recommends Cincinnati Distilling Rye Whiskey)
- 1720 ml Armagnac (Anthony loves Dartigalongue Bas Armagnac XO or Delord Bas Armagnac Napoleon)
- 1720 ml Sweet Vermouth (Our favourite is Cocchi di Torino)
- 950 ml Water (to account for water dilution from stirring over ice)
- 150 ml Angostura bitters
- 150 ml Peychauds bitters
- Lemon peels for garnish (optional)
Directions
- Mix all ingredients in a keg, stir, close the lid (no need to pressurise the keg)
- Chill keg in fridge overnight and freeze ice packs
- When ready to serve, put ice packs and kegs in the Cooler Keg and set pressure to 5psi
- Pour into a coupe glass, express lemon peel over drink, throw lemon peel in the garbage because Anthony says fruit is for sangria, Salute!
Cooler Keg Serving Notes
Keg Pressure
0 psi
Serving Pressure
5 psi
Serving Temp
Cold (1 to 3 C)
