Manhattan, the cocktail

38 Comments

First I have to admit that I don’t drink Manhattans, the whisky-based drink named after Manhattan, allegedly created in New York City’s Manhattan club in 1880. I just don’t like whisky or any of the brown liquors. However, my husband does.

According to people who consider themselves Manhattan connoisseurs, this is the best Manhattan ever. Here’s the story.

My husband and I met friends at a nice restaurant in Oklahoma City for a special birthday event January of 2019. The restaurant is called Vast, located 726.2 feet above ground on the 49th and 50th floors of the Devon Energy building.

The birthday girl and I ordered pretty typical drinks. The husbands chose Manhattans. And, they continued to order them, being kind of obsessed with them.

Once home, I gathered the ingredients for the Vast Manhattans to surprise my husband on his upcoming birthday, which included Old Forester whisky and Punt e Mes vermouth. One of the ingredients is Strong tonic, a tonic syrup made in Oklahoma City, Oklahoma.

I contacted the Strong tonic people and asked if they knew the restaurant’s recipe, and I received it!

I told Glenn that the Vast recipe mentioned Old Forester and not Rittenhouse Rye, and he said, “Old Forester is great!” Oddly enough, his name was Glenn Forester!

I substituted Old Forester for the Rittenhouse rye in his recipe. And, to make it just like the restaurant’s bar, I did a sherry rinse, using Harvey’s Bristol cream, and served each cocktail with an Amarena cherry.

The night of my husband’s birthday, these same friends celebrated with us. Let me just say that these are strong drinks! But I won’t go into details.

Evidently the proper glass for a Manhattan is a martini glass, but I find them too top heavy. Plus I’m klutzy.

The above recipe from Mr. Forester is for one drink. Below is a recipe for 4 “hefty” drinks that can be mixed in a pitcher, which is way easier than making one at a time. Plus the pitcher can chill in the fridge before company arrives.


Vast Manhattan

16 ounces Old Forester
6 ounces Strong Tonic, original
2 ounces Punt e Mes
16 dashes Angostura bitters, regular or orange
Sherry, like Harvey’s Bristol Cream
Amarena Cherries and syrup

Have glasses in your freezer before you begin.

In a shaker, combine the whisky, tonic syrup, punt e mes and the bitters. Add some ice cubes and give the mixture a few serious swirls.

Pour a 1/2 teaspoon of sherry into each of two chilled glasses and give it a twirl; dump out excess into sink or mouth.

Strain the ice and pour the Manhattan into the glasses.

Add one or two cherries to each cocktail. I also add just a bit of syrup for fun. No one has complained yet.

I was very Martha Stewarty and placed the amarena cherries on pine sticks.

When you make a pitcher of Manhattans, you don’t really have to add ice because the pitcher can chill in the refrigerator for a couple of hours. But if you feel the drink is too strong, add a few small ice cubes.

I so wish I could drink whisky.

 

 

Mulled Wine

49 Comments

When I think of mulled wine, I think of my daughter and I visiting my other daughter in December of 2010 in London. Everything was Christmassy, and it was cold, as expected. The first thing she did when we met up at her flat was to prepare mulled wine. It was so charming and thoughtful.

But I had no idea that mulled wine is so popular in London, at least during the cold months I presume. In fact, every single pub we visited, which was daily, served mulled wine.

Here is a special photo of us three gals at The Marylebone, after warming our spirits with mulled wine.

Those memories, of the beautiful quaint pubs, the Christmas markets, the mulled wine, fabulous meals, but mostly of being with my two daughters at a special time of year, were so important to me, that once home, I haven’t wanted to make mulled wine. I needed to preserve those memories some how. Until now.

Out of curiosity, I sought out recipes for mulled wine online, and they’re basically all straight forward. In fact, you can simply mull wine with purchased mulling spices! If you don’t know, the act of mulling is simmering or steeping the wine or cider.

I found a recipe on Epicurious along with a blurb written by Katherine Sachs that offered a bit more information when proceeding with mulled wine, with more options.

Katherine writes that “In Germany it’s called Glühwein and it’s occasionally made with with fruit wine; it’s Glögg in Scandinavia, and usually served with a spiced cookie or cake; in Quebec they mix in maple syrup and hard liquor and call it Caribou.”

I need to look into a Caribou. But on to mulled wine…

For a stronger pot, add some liquor, such as brandy or spiced rum. Mulled wine can also be made with white wine, such as a Riesling or Grüner Veltliner, if you prefer that style.

Mulled Wine
Serves 2, 3, 4…

1 bottle of good red wine, like a pinot noir
2 cups apple cider
1 cup ruby port
A couple slices of orange rind
4 cinnamon sticks
20 whole cloves
2 crushed allspice
Star anise and cinnamon sticks and orange slices for serving

Pour the wine, cider, and port into an enamel pot. Add the orange rinds, cinnamon sticks, cloves, and allspice.

Start heating slowly on a low-to-medium setting. You want to steep the wine, not boil or reduce it.

After about 30-40 minutes it will be done. Sieve the mixture if you don’t want the little spice bits.

Serve in cups with a cinnamon stick, star anise, and slices of orange.

I purposely didn’t shake the bottle of apple cider. I didn’t want the mulled wine to look murky.

This is especially important if you chose to serve the mulled wine in a glass cup. You want it pretty and burgundy, not brown and murky.

The mulled wine would work well in a carafe, so you don’t have to keep it on the stove. Just serve!

Hope you enjoy this recipe.


I have prepared mulled port before and that is slightly sweeter than mulled wine, but definitely still warming and flavorful. It was mulled with clementines.

Mulled Holiday Port

42 Comments

We’ve all had mulled wine, but have you ever had mulled port? It’s like mulled wine on crack. It will warm you on the dreary damp days of winter. It’s like medicine for the soul. Yes, it’s medicinal.

I found the recipe for mulled port and adapted it slightly from this cookbook:
IMG_4027
Port is fabulous as is, but I never thought to serve it hot. Or mulled.

So here’s the recipe. If you like mulled wine, you’ll love mulled port!
port
Mulled Port

4 Clementines or tangerines, preferably seedless
1 cup water
2 tablespoons brown sugar
About 10 whole cloves
About 8 cloves allspice, smashed
port12

2 sticks cinnamon
Sprinkling of ground nutmeg
1 bottle ruby port

Slice open 2 of the Clementines and squeeze the juice into an enameled saucepan large enough to hold a bottle of port. Add the water, brown sugar, cloves, allspice, cinnamon sticks, and the nutmeg.

Add the segments from the other two Clementines and add them to the saucepan as well.
port22
Simmer the liquid and Clementines for about 10 minutes. The sugar will dissolve and your whole house will smell good.
port11
Then add the bottle of port. I happened to be low on ruby port (husband) so I substituted tawny port for the rest.
port9
Heat the mixture through, without letting it boil.
port7
Sieve the mixture into a bowl with a spout.
port8
Pour the mulled port into 2 or 4 heatproof glasses or cups. Serve immediately.

port2

I also put a couple of Clementine segments into each glass, but that’s optional.

port3

If I’d used shorter glasses, I also would have placed a cinnamon stick into each one.

port4

verdict: This stuff is perfect. I wouldn’t alter anything with the recipe. Sweet enough without being too sweet. The original recipe called for 2 cups of water, but let’s not kid ourselves. While we’re warming our bodies, we want a buzz. We’re not drinking watered down port. Amen.