Red-Eye Manhattan
Is it ever appropriate to drink a Manhattan at brunch? When the drink contains a dose of cold brew coffee, why not? Coffee and whiskey are fabulous bedfellows. In addition to midday drinking, this complex cocktail from Brew: Better Coffee at Home is also a great postprandial beverage for those who want a hit of caffeine after a meal.
Red-Eye Manhattan
makes one drink
- 2 ounces rye
- 1 ounce cold-brew concentrate (see below)
- 1 ounce sweet vermouth
- 2 dashes Angostura bitters
- Fill a mixing glass with ice. Add the rye, cold-brew concentrate, vermouth and bitters.
- Stir until very cold, then strain into a coupe and serve.
Cold-Brew Concentrate
makes 10 cups
- 1.5 cups ground coffee beans
- 16.5 ounces cold water
- Add ground coffee to a French press or pitcher. Fill with water. Use a spoon to stir the coffee, making sure all of the grounds are wet.
- Put the lid of the French press into place and press the filter down just enough to submerge the coffee below the water (or cover the pitcher). Let the coffee steep at room temperature for about 12 hours.
- Slowly plunge the filter to the bottom of the French press. If you're using a pitcher, pour the coffee mixture through the fine-mesh sieve to remove the coffee grounds.
- Place the pour-over dripper with a freshly rinsed filter over a serving vessel or storage container. Pour the cold-brew concentrate through the filter, letting the coffee drip through.