Mary sent me a bottle of Manhattan cocktails she made loosely following this recipe she found at the NY Times - I don't think I've ever had a Manhattan before and really enjoyed this gift (fun idea, she re-packaged the drink in a used Makers Mark bottle - that's the one that has the top dipped in red wax to seal). I was slowly babying the bottle but then Mary came to visit and we sat outside by the fire pit a couple nights and somehow the bottle is now empty and I'm going to have to make some more!
Mary's notes - she didn't add absinthe, used Makers Mark for the whiskey (and that way she had the bottle to package the Manhattans in), didn't exactly follow the amounts, and that a 'real' Manhattan is served in a pretty martini glass. You can also shake the mixture with ice and strain into the glass.
Yield: 10 to 12 cocktails
- 2 2/3 cups 100-proof rye whiskey
- 1 1/3 cups red Italian vermouth
- 1 T. plus 1 t. angostura bitters
- 1 1/4 t. absinthe, optional
- lemon twists or brandied cherries, for serving
1. In a clean, sealable 1-liter glass bottle, combine the whiskey, vermouth, bitters and absinthe, if using.
2. To serve, stir 3 ounces (about 1/3 cup) per cocktail with ice and strain into chilled cocktail glasses. Garnish each glass with either a twist (hold lemon peel over glass and twist it to extract the aromatic oils), or with a cherry.
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| picture accompanying the NY Times recipe |
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| Mary snapped this from her time in San Antonio |
2.25.21: tater tot casserole (lightened up)
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