Rye Manhattan
Rye Manhattan made easy for the Cooler Keg. Batch it, chill it, pour it. Perfect for Aussie barbies and long weekends.
Ingredients
- 3550 ml Rye Whiskey (Racine loves Few Rye Whiskey and New Riff Kentucky Straight Rye Whiskey)
- 1770 ml Sweet Vermouth (We prefer Cocchi or Dolin)
- 150 ml Angostura Bitters
- 920 ml Water (to account for water dilution from stirring)
- Cherries for garnish (We recommend Curious Kitchen's Boozy Cherries)
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, garnish with a cherry
- Pro tip: Express lemon peel over the drink, trust me
Cooler Keg Serving Notes
Keg Pressure
0 psi
Serving Pressure
5 psi
Serving Temp
Cold (1 to 3 C)
