Manhattan Food
CLASSIC MANHATTAN COCKTAIL
Food Network
Provided by Ted Allen
Categories beverage
Time 15m
Yield 1 serving
Number Of Ingredients 8
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.
MANHATTAN
Combine dry and sweet vermouth to make the perfect Manhattan cocktail. Add bourbon, Angostura bitters and morello cherry to complete the classic flavour combination
Provided by Dustin Macmillan
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 228 calories, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Sodium 0.01 milligram of sodium
MANHATTAN
My favorite drink by far. Recommend Cinzano vermouth it makes a huge difference and Maker's Mark is my bourbon.
Provided by Gay Gilmore
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Shake with ice, and strain into a cocktail glass.
- Decorate with cherry.
Nutrition Facts : Calories 213.3, Sodium 0.9, Carbohydrate 2.1, Fiber 0.2, Sugar 1.9
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- Kochi. Restaurants. Korean. Hell's Kitchen. Sometimes, when you really love a piece of music, it stings a little to hear it in a convenience store or from a passing car.
- Crown Shy. 4 out of 5 stars. Restaurants. American. Financial District. Click and clack through the regal lobby leading to Crown Shy and know that you’ve made it.
- Rezdôra. Restaurants. Italian. Flatiron. The last reservation we made here was for five doggone forty-five in the afternoon, because it’s too tough a ticket at primetime.
- Sushi Nakazawa. Restaurants. Japanese. West Village. price 3 of 4. Sushi Nakazawa is at the top of its class without the prices to match. You can book its exquisitely sourced twenty-course tasting for $120 in the dining room or $150 at the counter.
- Atomix. Restaurants. Korean. Midtown East. price 4 of 4. The front door of this fine-dining Korean restaurant from the husband-and-wife team behind Atoboy is hidden in the foyer of a walk-up apartment building on the edge of Nomad.
- Dhamaka. Restaurants. Lower East Side. Opened in 2021, Dhamaka is already one of the best new restaurants in the world, and it’s practically peerless. Boasting recipes from “the other side of India,” its gurda kapoora (goat kidney, testicles, red onion and pao) doh khleh (pork with lime, cilantro, onion and ginger) and champaran meat (mutton, garlic, red chili) are all uncommon in the five boroughs.
- Cote. Restaurants. Korean. Flatiron. price 3 of 4. A Korean steakhouse with slick decor, Cote is on our shortlist of restaurants we reserve when we're looking to impress.
- Cadence. Restaurants. East Village. Executive chef Shenarri Freeman’s Cadence was one of NYC’s best restaurants of 2021. The intimate interior is chicly pretty with about a dozen seats at the chef’s counter, with more space on the 7th Street sidewalk.
- Sushi 35 West. Restaurants. Midtown West. Masa alums Kevin Chen and Jacky Ye brought their industry knowledge and expert knife skills to this two table sushi operation last year, soon securing a spot on our lists of the city’s best.
- Shukette. Restaurants. Chelsea. Executive chef Ayesha Nurdjaja’s follow-up to Shuka was impossibly popular as soon as it opened last year, and the crowds have not cooled since.
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about - Manhattans. about. Manhattans pizza bistro music club is an independently owned neighbourhood restaurant boasting a unique dining experience that features live music almost every night of the week. Our hard-working kitchen crew serve up a delicious menu that includes something for everyone.
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