Marthas Manhattan Recipes

MANHATTAN

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.

MAPLE MANHATTAN

Steps:

• Fill a shaker with ice; add vermouth, whiskey, maple syrup, and bitters. Shake vigorously until frosty and cold on outside, 30 seconds. Strain over ice; garnish with lemon twist and cherry.

CLASSIC MANHATTAN COCKTAIL

Steps:

• Place ice in a cocktail shaker. Add the whiskey, vermouth and bitters. Rub the orange peel around the rim of the cocktail glass. Strain the drink into the glass. Add 1 to 2 Real Maraschino Cherries and enjoy!
• Bring the liqueur to a simmer, and then turn off the heat. Add the cherries, stir, let cool, and then pour into jars. Refrigerate. Cherries will be tasty for months.

MARTHA'S MANHATTAN

Steps:

• Shake bourbon, vermouth, and bitters over ice. Strain into a cocktail glass; garnish with cherry.
• Shake bourbon, vermouth, and bitters over ice. Strain into a cocktail glass; garnish with cherry.

MANHATTAN

Steps:

• Place ice into a shaker, and pour the vermouth and bourbon over the ice. Mix well. Pour drink into a cocktail glass, and garnish with a cherry.

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.

MANHATTAN CLAM CHOWDER

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.

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.

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.

CLASSIC MANHATTAN

Steps:

• Combine the whiskey, vermouth and bitters in a pint glass. Fill the glass with ice and stir for 12 to 15 seconds. Strain into a chilled martini glass.
• Garnish with the orange slice and the maraschino cherry and serve.

CRANBERRY MANHATTAN

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.

CLASSIC MANHATTAN

Steps:

• Fill a glass with ice. Add the bourbon, vermouth and bitters and stir to chill. Strain into a chilled cocktail glass and garnish with the cherries.

MANHATTANS FOR A CROWD RECIPE BY TASTY

Steps:

• In a large pitcher, combine the whiskey, vermouth, bitters, and water. Stir to combine, then chill in the refrigerator for at least 1 hour.
• Serve in coupe glasses with cocktail cherries alongside for garnish.
• Enjoy!

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

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

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.