VERONICA HINKE

author • speaker • journalist • coach

Recipes & Food Styling

Manhattan Cocktail

People always ask me how to make a Manhattan. It’s one of the fabulous cocktails that largely got lost during Prohibition. This is the kind of cocktail that warms you up inside at first sip, and it’s perfect for the holidays!

One of the best Manhattan cocktails I have ever had was at La Grenouille in New York City in 2017! It was my 50th Birthday! When I worked in Philly, on all-too-rare days I’d take the Greyhound Bus into Manhattan just in just in time for lunch at this darling little corner of the world! Every day of the year it is FILLED with flowers in every nook and cranny! In 2017, someone told me that the owner gets the flowers and creates the arrangements every Monday. It smells like a florist! On sloppy winter days, like today, it was like stepping into a whole other world!

At the cozy little flower-covered bar I had a  Manhattan before my very special birthday dinner. At the table, a tiny plate of fresh hot, cheesy gougères was waiting. Here are recipes for both of these amazing treats:  

Manhattan

 2 parts bourbon

1 part sweet vermouth

1-2 dashes Angostura bitters

1 dash orange bitters

Shake in ice for about 30 revolutions. Strain into one of your prettiest glasses and top it off with a big, fat brandied cherry! 

Gougères

½ cup milk

½ cup water

1 stick butter

1 pinch pink Himalayan sea salt

1 cup flour

4 eggs

1 ½ cup Gruyère cheese

Freshly ground pepper, to taste

Freshly grated nutmeg, to taste

Preheat oven to 400 degrees.

In a medium saucepan on the stovetop bring milk, water, butter and salt to a boil. Stir in flour until a dough forms. Continue to stir on low until the dough pulls away from the edges (about 2 minutes).

Place dough in bowl, and allow to cool for a few minutes. Beat eggs into dough, one. Add 1 cup of the cheese and pepper and nutmeg.

Roll the edges of a pastry bag down and fill with the dough. Pipe a small amount onto parchment-lined cookie sheet. Sprinkle remaining cheese over each of the pastry puffs. Bake for 22 minutes. Puffs should be golden brown.