A classic Manhattan cocktail made with BUTTER infused bourbon! This recipe is from Valerie’s Home Cooking, by Valerie Bertinelli!
Read my Fall 2017 Issue:
MAKES ABOUT 3 CUPS BOURBON AND ¾ CUP BUTTER
1 750-milliliter bottle good-quality bourbon (such as Maker’s Mark)
1 cup unsalted butter
For the Buttery Manhattan:
1/4 cup (2 ounces) Butter-Infused Bourbon
1/4 cup (2 ounces) sweet vermouth
dash of spiced cherry or regular bitters (such as Angostura)
1 orange slice
1 regular or Italian maraschino cherry
- For the butter infused bourbon combine the bourbon and butter in a medium saucepan, and cook, stirring often, over medium just until the butter melts, about 3 minutes. Transfer the mixture to a freezer-safe container, and freeze until the butter has solidified, about 4 hours. Ingredient note: It is important to use unsalted butter here!
- Remove the solid bourbon-infused butter, and refrigerate in an airtight container for up to 8 days to use for cooking.
- Pour the bourbon through a fine wire-mesh strainer lined with a coffee filter into a large pitcher to remove any remaining particles of butter.
- Return the butter-infused bourbon to its original bottle, and keep frozen for up to 1 month to use in cocktails.
- To make the Manhattan cocktails Combine the Butter-Infused Bourbon, vermouth, and bitters in a cocktail shaker filled with ice. Cover with the lid, and shake vigorously until chilled, about 30 seconds.
- Strain into a chilled glass. Serve straight up or on the rocks. Garnish with the orange slice and cherry.
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