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This delightful winter cocktail is a coffee-infused, seasonal play on the classic Manhattan. Lead barista Jalen Kelly’s travels continue with this recipe, with a connection through New York, giving us a chance to tap his cocktail genius for a fresh spin on an old favorite.
This comforting take on the Manhattan will have you steeping our coffee in vermouth, smoking glasses with rosemary and thyme, and garnishing this beautiful drink like a professional mixologist in no time at all.
Tag along with Jalen as he recalls That Thyme Rose and Mary took on Manhattan.
Coffee Manhattan Cocktail Recipe: The Thyme that Rose and Mary took on Manhattan
Beverages and cocktails
Cook / Brew Time
This delightful winter cocktail is a coffee-infused, seasonal play on the classic Manhattan. Utilizing your favorite coffee beans that have been steeped in sweet vermouth for two hours, you're in for a new coffee-centric twist on a classic.
300 ml Vermouth
20 grams of whole bean coffee
1 oz Everclear, Rum, or any 40%+ liquor (optional)
Prep Work - The Coffee Infusion
Select your favorite whole bean coffee. Measure 20 grams of the whole beans, and place in an airtight container with 300ml of a sweet vermouth (no grinding). Let steep for 2 hours, then strain the beans out and refrigerate until you’re ready to prepare your cocktail. This infusion is good for up to 4 weeks and will prepare around 10 drinks.
Light a sprig of Everclear or rum daubed thyme and rosemary, blow them out, and place a rocks glass over them, trapping the smoke, for 5 minutes.
While the smoke is working, add 3 dashes of Angostura Bitters, 1 oz of your coffee infused vermouth mixture, and 2 oz of a rye whiskey to a mixing glass.
Add ice to your mixing glass, stir, then strain into your coupe glass.
Spear a cherry or two with fresh sprigs of rosemary and thyme, then add to glass as garnish and serve up. Enjoy!
Your coffee infusion is good for up to 4 weeks and will prepare around 10 drinks.