Massaman Curry Manhattans!

If you have never heard of Saveur magazine, do yourself a favor and buy a copy immediately. A less wealth-oriented version of Food and Wine (sorry, F&W, we still love you but you have to admit, seeing a yacht-party in every other edition gets a bit redundant,) Saveur is a fantastic resource for recipes and techniques. They also have a great website, which is where we found this little gem, a recipe for a massaman curry-infused simple syrup, used, in this case, for making swanky rye Manhattans.

The Manhattans were great, especially since we prefer rye’s clean finish to bourbon’s lingering sour note, however, the real discovery was made the next day with the addition of the leftover simple syrup to a batch of iced tea…amazing! Just add the syrup while the tea is still warm in order for the sugars to dissolve properly. While the Manhattan is a nice drink for the fall, this iced tea can be enjoyed year round…and will be!

From the Saveur website:

1 tsp. ground mace
5 sticks cinnamon
2 tbsp. coriander
6 whole cardamom pods
15 whole cloves
2 pieces of nutmeg
2 cups dark brown sugar

2 oz Old Overholt rye
¾ oz. sweet vermouth
Angostura Bitters
Wide strip of orange zest


1. Make the massaman syrup: combine all spices in a pot over low heat. Toast lightly for a few minutes, add sugar and 2 cups water and bring to a boil. Once boiling, turn the heat off and allow the mixture to steep for at least two hours. Strain out the solids. Syrup will keep for up to two weeks, covered and refrigerated. (Yield is approximately 1 quart.)

2. Combine rye, vermouth, and ¾ oz. (1½ tbsp.) massaman syrup over ice. Stir for 30 seconds, or until very well chilled. Strain into a lowball glass. Top with two or three dashes of bitters, and garnish with orange zest.

Link to the original article here.

This entry was published on September 19, 2012 at 12:14 pm. It’s filed under drinks and tagged , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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