Ingredients

   
15g whole coffee beans
2 oz rye whiskey
1 oz sweet vermouth
2 dashes Angostura bitters
2 dashes black walnut bitters (optional)
  Maraschino cherry, for garnish

Grind

   
Remi (conventional burrs) ~2.25 revolutions from zero
Lagom Mini 2 (Mizen 48MS) +11 dots from zero

Steps

  1. Grind coffee beans. Place a filter in a pourover dripper and wet the filter. Add grounds.

  2. In a mixing glass with ice, combine rye, sweet vermouth, and bitters. Stir for 45 seconds.

  3. Place the pourover dripper over a chilled coupe glass. Slowly pour the stirred Manhattan through the coffee grounds.

  4. Drop in a cherry.

Analysis

Total drink: ~109g (after stirring; 2 oz rye at 43% ABV, 1 oz sweet vermouth at ~16%, brewed through coffee)

Component Amount % of drink
Alcohol (ethanol) ~24g 22.0%
Sugar ~5g 4.6%
Water + dilution ~80g 73.4%

A Manhattan filtered through coffee — still ~28% ABV finished, essentially dry at ~5% sugar. The grounds add aroma and a little bitterness but almost no weight or sugar; the numbers are the standard Manhattan’s. The ~20% stirring dilution rounds a 43% pour to a silky ~28%, and the sweetness rides in on the vermouth, not added sugar.

Notes

  • The cocktail is the brew water. You’re filtering a Manhattan through coffee instead of using hot water.
  • This adds rich coffee flavor without coffee liqueur, which would throw off the sweetness balance.
  • Use a medium-fine grind — too fine and it’ll drip too slowly and over-extract; too coarse and the coffee flavor will be thin.
  • The drink comes out at room temperature, not hot. The alcohol extracts differently than hot water — expect a smoother, less acidic coffee character.
  • Works with other stirred cocktails too: boulevardier, negroni, cognac-based drinks.