Spring Hill Ranchs Manhattan Cocktail Recipes

MANHATTAN COCKTAIL

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.

SPRING HILL RANCH'S PALOMA COCKTAIL

Steps:

• If desired, rim a highball glass with the lime wedge and dust the outside of the rim with coarse salt. Do not get any salt inside the rim, as that could compromise the quality of the cocktail within.
• Fill your highball glass with ice and squeeze, then drop, your lime wedge into it. Add the tequila, grapefruit juice, simple syrup and club soda. Stir twice. Note: If you are using bottled soda, simply add the tequila and top the glass off with the soda, then stir twice.

SPRING HILL RANCH'S MANHATTAN COCKTAIL

Steps:

• "On the Rocks": Dash the bitters into the bottom of a highball glass. Pour in the whiskey and vermouth. Add the cherry, then 3 or 4 ice cubes. Top with a splash of seltzer.
• "Straight Up": Place the cherry into a pre-chilled cocktail glass. In a cocktail mixer, dash the bitters, then add the whiskey and vermouth. Add 4 or 5 ice cubes. Stir 7 times. Strain into the cocktail glass, and top with a splash of seltzer.

SPRING HILL RANCH'S CLASSIC WHISKEY SOUR

Steps:

• In a cocktail shaker shake the bourbon, lemon juice, and sugar. Add the egg white (if using)and ice and shake until the drink is frothy and well chilled. Strain the drink into a sour glass (for the classic "straight up" version) or pour the drink and ice into a rocks glass. Garnish with lemon and a cherry.

MANHATTAN

Steps:

• Pour all of the ingredients into a mixing glass, add cubed ice and stir.
• When the desired dilution has been achieved, strain into a martini coupe.
• Garnish with orange zest, making sure to release the oils with and around the glass.

SPRING HILL RANCH'S CRAB CAKES

Steps:

• In a large mixing bowl, whisk the eggs and mayonnaise together until they are smooth. Add the mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, salt, Tabasco and a few grinds of black pepper and whisk until everything is well combined. Stir in the onion and parsley, add the crab and toss gently until it's thoroughly coated with the egg mixture.
• Start by adding 1 cup of the panko, then add more in 1/4 cup increments until the mixture reaches a consistency that will hold together when formed into patties. You shouldn't need more than the 1-1/2 cups. Gently but firmly, pack some of the mixture into a 1/3 cup measure that has been coated with nonstick spray. Turn it upside down and tap gently until the formed crab cake comes out; then, using your hands, gently firm the patty and place on a plate. Repeat with the remaining crab mixture, cover and refrigerate the formed patties for minimum of one hour. While the crab cakes are chilling, make the sauces.
• For the tartar sauce: In a small mixing bowl, combine the mayonnaise, lemon juice, relish, onion, mustard. Season it with the salt and pepper. Transfer the sauce to a serving dish and refrigerate until ready to use. Makes about 2/3 cup.
• For the cocktail sauce: In a small mixing bowl, combine the ketchup and horseradish. Taste and add extra horseradish as desired (we generally use about 2 Tablespoons). Add the lemon juice, and Worcestershire sauce. Transfer the sauce to a serving dish and refrigerate it until ready to use. Makes about 2/3 cup.
• To fry the crab cakes, in a large skillet over medium-high heat, add about 1/8-inch of vegetable oil and heat it. Add half of the crab cakes and cook them until they are golden brown, about 3 minutes per side. Transfer the cooked cakes to a paper towel-lined plate to drain, then repeat the process with the remaining crab cakes. Note: Cooked crab cakes can be kept warm for a short time in a 200°F oven. Cover them loosely with foil to prevent drying.

MANHATTAN, A CLASSIC COCKTAIL

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.