MANHATTAN
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
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.
TRUE MANHATTAN
A classic drink. Stir, most Manhattan drinkers like it that way. Shake it only when asked to do so. May be served up or on the rocks.
Provided by JIBERN
Categories Drinks Recipes Cocktail Recipes Whiskey Drinks Recipes
Time 1m
Yield 1
Number Of Ingredients 5
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.
Nutrition Facts : Calories 161.6 calories, Carbohydrate 2 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 7.8 mg, Sugar 1.2 g
MANHATTAN, A CLASSIC COCKTAIL
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
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.
MANHATTAN CLAM CHOWDER
This cosmopolitan take on that other classic is dressed up with hearty pancetta, musky fresh oregano, and an innovative Marsala-spiked broth, adding elegance to any meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Serves 8 to 10
Number Of Ingredients 14
Steps:
- Bring water to a boil in a large pot. Add clams, cover, and cook until shells open, about 10 minutes. Transfer clams to a large bowl, reserving cooking liquid. Discard any clams that do not open. Remove meat from shells, and return to bowl. Discard shells. Pour reserved liquid through a fine sieve lined with cheesecloth into a large bowl (you should have 2 1/2 cups). Sprinkle a few tablespoons liquid over clams to keep them moist.
- Heat 1 tablespoon oil in a large pot over medium-high heat. Add pancetta, and cook, stirring occasionally, until golden brown, about 7 minutes. Remove pancetta with a slotted spoon, and drain on paper towels. Pour off excess drippings, leaving just enough to coat bottom of pot. Add remaining 1 tablespoon oil, and reduce heat to medium. Add onion, celery, garlic, and red-pepper flakes, and cook, scraping bottom of pot, until vegetables are light gold, about 7 minutes.
- Raise heat to high, and stir in Marsala if desired. Add tomatoes, 1 cup reserved tomato juice, 2 1/2 cups reserved clam broth, and the potato. Reduce heat, and simmer until potato is tender, 8 to 10 minutes.
- Cut large clams in half. Stir clams, pancetta, parsley, and oregano into broth, and heat until warmed through, about 30 seconds. Season with salt and pepper, and serve immediately.
MARTHA STEWART'S MANHATTAN CLAM CHOWDER RECIPE - (5/5)
Provided by KathieC
Number Of Ingredients 16
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.
MANHATTAN COCKTAIL
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
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
CRANBERRY MANHATTAN
Instead of the usual cherry, a couple spoonfuls of homemade cranberry sauce sweeten this classic whiskey cocktail.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Time 5m
Yield Makes 1 drink
Number Of Ingredients 5
Steps:
- Fill a cocktail shaker with ice. Add whiskey, cranberry sauce, vermouth, and bitters. Cover and shake vigorously for 15 seconds. Strain into a chilled coupe glass or rocks glass and serve immediately.
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