Sunset Park Recipes

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SUNSET PARK



Sunset Park image

The original recipe calls for a full 2oz (60ml) bottled-in-bond straight rye (without the optional extra splash of water to help with dilution). Just 1/3oz (10ml) less whiskey produces a more approachable but still spirit-forward late-night sipper.

Provided by Michael Madrusan

Categories     Drink

Time 3m

Yield 1

Number Of Ingredients 5

50 ml Whiskey - Rye whiskey (100 proof / 50% alc./vol.)
15 ml Apricot (brandy) liqueur
15 ml Vermouth - Dry
2 Angostura or other aromatic bitters
7.5 ml Chilled water

Steps:

  • STIR all ingredients with ice and fine strain into chilled glass

Nutrition Facts : Calories 159 calories

SUNNY'S SUNSET PARK NOODLE BOWL



Sunny's Sunset Park Noodle Bowl image

Provided by Sunny Anderson

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons vegetable oil
1 pound ground chuck
1 teaspoon red chile flakes
1 teaspoon kosher salt
1 white onion, chopped
4 cups beef stock
One 12-ounce beer (I like Corona or a pilsner here)
1/2 cup gochujang
2 packages ramen noodles (save the flavor packets for another use)
4 sunny-side up eggs
4 scallions, white and green parts, chopped
4 lime wedges

Steps:

  • For the beef: In a large pot on medium-high heat, add the oil. When it begins to glisten, add the beef, red chile flakes, salt and onions all at once. Cook, stirring constantly, until the beef is done, 5 to 8 minutes. Remove to a plate, leaving the bits and fat in the pot.
  • For the soup: Add the stock, beer and gochujang to the pot and stir to combine. Heat until the mixture begins to simmer, then add the ramen noodles. Cook until the noodles are tender but not mushy, about 3 minutes.
  • Pour the soup into 4 wide bowls. Mound on equal amounts of ramen noodles and beef. Top each with an egg and scallions. Serve with a lime wedge for spritzing.

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