Marthas Manhattan Recipes

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THE CLASSIC MANHATTAN



The Classic Manhattan image

You'd think that a cocktail with just three ingredients would be simple. But while a classic Manhattan is easy to make, it's also easy to mess up unless you know the right technique. Use rye whiskey to give it a spicy note to balance the sweetness of vermouth.

Provided by Julie Reiner

Categories     beverage

Time 5m

Yield 1 serving

Number Of Ingredients 5

2 dashes Angostura bitters
3/4 ounce sweet vermouth, preferably Punt e Mes brand
2 1/2 ounces rye whiskey
Ice cubes
Luxardo cherries, for garnish

Steps:

  • Put the bitters, sweet vermouth, and rye whiskey in a mixing glass. Add ice to just above the level of the liquid. Stir with a cocktail spoon, 20-25 seconds. Strain into a chilled glass and garnish with Luxardo cherries.

MANHATTAN COCKTAIL



Manhattan Cocktail image

The Manhattan is a classic cocktail believed to date back to the late 1800s. It's made with a bracing mixture of bourbon or rye whiskey mixed with sweet vermouth and a dash of Angostura bitters.

Provided by Allrecipes

Categories     Drinks Recipes     Cocktail Recipes     Whiskey Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 5

2 fluid ounces rye whiskey
½ fluid ounce sweet vermouth
1 dash Angostura bitters
1 cup ice cubes
1 maraschino cherry

Steps:

  • Combine whiskey, vermouth, and bitters in a cocktail mixing class. Add ice and stir until chilled. Strain into a chilled cocktail glass.
  • Garnish with a maraschino cherry.

Nutrition Facts : Calories 169.4 calories, Carbohydrate 4 g, Fiber 0.1 g, Sodium 1.9 mg, Sugar 1.1 g

MANHATTAN, A CLASSIC COCKTAIL



Manhattan, a Classic Cocktail image

The Manhattan cocktail is a classic drink starring whiskey and sweet vermouth, finished with a maraschino cherry and dash of bitters for complexity and depth.

Provided by The Epicurious Test Kitchen

Yield Makes 1 drink

Number Of Ingredients 4

2 ounces rye or bourbon whiskey
1 ounce sweet vermouth
2 dashes Angostura or orange bitters
Maraschino cherry for garnish

Steps:

  • In mixing glass or cocktail shaker filled with ice, combine whiskey, vermouth, and bitters. Stir well, about 20 seconds, then strain into cocktail glass. Garnish with cherry and serve.

MARTHA STEWART'S MANHATTAN CLAM CHOWDER RECIPE - (5/5)



Martha Stewart's Manhattan Clam Chowder Recipe - (5/5) image

Provided by KathieC

Number Of Ingredients 16

4 ounces slab (unsliced) bacon, rind removed and cut into 1/3-inch dice
2 tablespoons olive oil
3 cloves garlic, finely chopped (1 tablespoon)
1 large onion (10 ounces), cut into 1/2-inch dice
2 stalks celery (4 ounces), cut into 1/3-inch dice
1 medium green bell pepper (6 ounces), cut into 1/2-inch dice
2 medium carrots (4 ounces), cut into 1/2-inch dice
dried bay leaves
2 teaspoons dried oregano
1/2 teaspoon crushed red-pepper flakes
1 1/2 pounds Yukon gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 1/2-inch dice
5 cups Clam Broth
Diced clams (reserved from Clam Broth recipe)
1 28-ounce can whole peeled tomatoes in juice, cut into 1/2-inch dice
1/4 cup chopped flat-leaf parsley
Coarse salt and freshly ground black pepper

Steps:

  • 1. Heat a 4- to 6-quart heavy-bottomed pot over low heat, and add bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium, and cook until bacon is crisp and golden brown. Pour off all but 1 tablespoon of fat, leaving bacon in the pot. 2. Add olive oil and garlic, and cook for 30 seconds. Add onion, celery, bell pepper, carrots, bay leaves, oregano, and crushed red pepper. Saute, stirring occasionally with a wooden spoon, until vegetables are softened but not browned, 10 to 12 minutes. 3. Add potatoes and clam broth. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover. Increase the heat, bring to a boil, cover, and cook potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch. 4. Add tomatoes, and simmer 5 minutes more. Remove pot from the heat, stir in diced clams and parsley, and season with black pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover after it has chilled completely. Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavor to meld. 5. When ready to serve, reheat the chowder over low heat; don't let it boil. Ladle into cups or bowls, making sure clams, vegetables, and bacon are evenly divided.

OLD-FASHIONED



Old-Fashioned image

Raise your glass this holiday season with a classic bourbon cocktail.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Time 5m

Yield Makes 1 drink

Number Of Ingredients 5

1 sugar cube
2 dashes Angostura bitters
2 ounces bourbon
Ice
Orange twist, for garnish

Steps:

  • Add sugar, bitters, and a splash of water to an old-fashioned glass. Stir until sugar dissolves. Add bourbon and stir to combine. Add ice to chill. Garnish with orange twist.

MANHATTAN



Manhattan image

Stir, don't shake this iconic whiskey cocktail-it guarantees a silky texture.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Time 5m

Yield Makes 1 drink

Number Of Ingredients 5

Ice
1 1/2 ounces rye or bourbon
3/4 ounce sweet vermouth
2 dashes Angostura bitters
Luxardo cherry, for garnish

Steps:

  • Fill a mixing glass with ice. Add rye or bourbon, vermouth, and bitters. Stir until chilled; strain into a cocktail or martini glass. Garnish with cherry.

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