Buttery Manhattan Recipes

BUTTERY MANHATTAN

Steps:

• Combine the Butter-Infused Bourbon, vermouth and bitters in a cocktail shaker filled with ice. Stir for 30 seconds and strain into a chilled glass. The cocktail can be serve straight up or on the rocks. Garnish with the orange zest and cherry.
• Combine the bourbon and butter in a medium saucepan over medium heat and cook until the butter melts. Transfer to a container and freeze until the butter has solidified. Remove the large piece of bourbon-infused butter and reserve, refrigerated in an airtight container, for cooking. Strain the bourbon through a fine-meshed sieve and coffee filter to remove any remaining particles of butter. Return the butter-infused bourbon to its original bottle and keep frozen to use in cocktails for up to one month.

APRICOT MANHATTANS

Steps:

• Combine the chopped apricots and the apricot nectar in a small saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer briskly until reduced and somewhat syrupy, about 10 minutes. Pour into a French press and let cool to room temperature, 5 to 10 minutes. Then add the bourbon, vermouth and bitters; stir well.
• Add ice to 4 rocks glasses. Place the lid on the press and plunge. Divide the drink between the glasses and garnish each with a whole dried apricot.

TRUE MANHATTAN

Steps:

• Place ice in a mixing glass. Pour in vermouth, then whiskey, and stir. Strain into a cocktail glass. Add a dash of bitters if desired, and garnish with a cherry.

BETSY'S OLD-FASHIONED MANHATTAN

Steps:

• Fill 1/3 of a cocktail shaker with ice. Shake bitters over ice and pour in bourbon. Pour orange-flavored liqueur and maraschino cherry juice into shaker. Cover shaker and shake vigorously. Pour drink into a martini glass and garnish with maraschino cherry.

MANHATTAN

Steps:

• Put the ice cubes in a cocktail shaker. Pour the vermouth and whiskey over the ice. Shake and then strain into cocktail glasses. Add a cherry, if desired, and serve.