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Manhattan for Breakfast: Sadie's Manhattan Jam Recipe

Jammin' in the name of a cocktail.

Who says you can’t start your morning with a Manhattan? That warm, rich flavor with notes of caramel and vanilla would work perfectly with a side of pancakes, right? Sadie’s executive chef Jonathan Moulton had the same thought, but instead created a more breakfast-friendly Manhattan jam.

“The basic idea for the Manhattan jam came from the beer jam we are using for our new grilled cheese dish,” said Moulton. “I came across the idea of a beer jam in a cookbook I was reading and decided it would be a great foil for a sharp, salty cheese. That eventually turned into a grilled cheese with sharp cheddar, aged gouda, and apples. While talking through the idea behind it one day, we questioned whether we could make a jam out of a cocktail. We tried it out, and it worked!”

Here’s his recipe:

Manhattan Jam by Jonathan Moulton of Sadie

8 oz Perfectly made Manhattan*
4 1/2 oz Sugar, granulated
1 1/2 oz Pectin

1. Bring the perfectly made Manhattan to a simmer in a heavy bottomed pot over medium low heat.

2. Mix the sugar and pectin together and stir into the simmering drink.

3. Let simmer, stirring occasionally, until the mixture begins to thicken very slightly.

4. Remove from heat and let cool to room temperature before pouring into a container to cool in the refrigerator.

* Perfectly made Manhattan

4 oz High West Rendezvous rye
2 oz Cocchi Vermouth di Tornio sweet vermouth
2 dashes Peychauds bitters
4 dash of Angostura bitters

 


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