I’d never heard of a Manhattan and the flavor profile was beyond my reach at that moment though the color, the aroma, the look of the glass in our hands reminded me of the chic presentation of smoking in the 50’s driving everyone to do it. It seemed sleek and cool. Little did I know after spending a decade devoted to Gin and Tonic’s I’d loop back to reacquaint myself with the Manhattan and from that point there would be no other I’d call ‘my favorite cocktail’ (I do flirt with others during the summer but they are merely warm weather flings).
There are variations on this recipe with specificity given to the whiskey brand, whether to shake or stir, all accompanied with deep debate on the merits and flaws of all. This is how I’ve made them for years with sound results.
I will note in the process of making the recipe I had my first involuntary flambé experience. Speaking to a departing friend at the door and I let the liqueur simmer too long (or perhaps the gas flame licked up the side of the saucepan to ignite the contents). Next thing I knew I had a 2 foot high flame and no clue how to tame it. Keep your eye on the liqueur when simmering if you make it! This recipe takes maybe 10 minutes plus 2 days refrigeration time.
I did not adapt Melissa’s recipe so I will not post it here but will provide a link so you may make them too (great holiday gift or hostess gift idea!): Melissa Clark’s Maraschino Cherry recipe from the NYT.
Ellis Cowart says
Wait to check out those good recipes
Kim Bee says
I just came across this. I am so impressed by this one. I love maraschinos and had no idea I could make my own. Photos are fabulous!
Jacob says
Dig your photos. I've made Marachino cherries before, but I cut the Marachino liqueur with some brandy for a little added kick. Thanks for posting, can't wait to try your Manhattan.
Cooking with Michele says
I made a huge mason jar of maraschino cherries last year, but then couldn't figure out what to really do with them – actually just threw most of them out recently. Mine were pretty “boozy” so not goof for just nibbling! Yours also look prettier – will try your recipe next time!
kita says
I wanted to be a marine biologist when I was little….
I've never had a manhatten, but it sounds like it could by my flavor of drink.
Christine's Pantry says
Looks good.
rosemarried says
While I'n not a huge fan of Manhattans (I drank too much Jim beam in my younger years, it sort of ruined whiskey for me!), I adore maraschinos. I made my own this summer, and I could just eat them by the spoonful. For that very reason, I think I should give the ole Manhattan a try again. It is garnished with a maraschino after all, so I feel like I'm destined to like it. 🙂
Karen Harris says
A couple of years ago I look a little trip to California with my mother and daughter and Santa Cruz was a lunchtime stop for us. It is a beautiful place and I might have stayed too if I hadn't left my son and husband back in Colorado. Oh the sacrifices we make for our family. What a fun place to go to college.
When I was in college in Houston I cocktailed for a couple of years and always thought Manhattans were for old people until I had one. Since first tasting one it has been an old standby for me when I'm not in the mood for a V & T. Your photos are beautiful as usual.
Cucina49 says
My husband is oddly addicted to Maraschino cherries–I will check out that recipe!
All That I'm Eating says
I love the idea of homemade cherries! I like the pictures and I could just do with a Manhattan. I think a little involuntary flambe-ing is a good thing!
Rosemary says
I have to tell you that a Manhattan is, has been, and always will be my favorite celebratory drink! I never thought of making my own cherries — and the more the merrier. I'll watch the flames, though. Thanks for the reminder . . . .
PolaM says
Love maraschino cherries! They are just so good and boozey!
Kitchen Riffs says
Love Manhattans, though I prefer mine with rye rather than bourbon. Maraschino cherries are on my “to do” list. If I use Clark's recipe (there are several others out there) I'll have to make sure to keep a lid for the pot handy in case mine catch fire! Great post – thanks.
motherrimmy says
Yikes! I'll bet that was an exciting experience. I've not had flames in the kitchen, but I've exploded eggs before. That wasn't fun either. The cherries sounds amazing. They'd be great on ice cream too.
Meeling says
I love the idea of homemade maraschino cherries…the store bought ones are rather nasty if you ask me. Must give these a try!
I love Angostura…it adds such depth to cocktails. My husband and I have a cocktail recipe book from the 40's and it uses a lot of bitters and oddly enough maraschino liqueur quite frequently.
Interesting post!