MANHATTAN VODKA RECIPES

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COSMOPOLITAN RECIPE - BBC FOOD



Cosmopolitan recipe - BBC Food image

Make like a Manhattan socialite with this classy cocktail. Chill the glasses in the freezer beforehand for an ice-cold tipple à la Sex and the City.

Provided by Wayne Collins

Prep Time 30 minutes

Cook Time 0 minutes0S

Yield Serves 1

Number Of Ingredients 5

35ml/1½fl oz vodka
15ml/½fl oz orange liqueur
squeeze fresh lime juice
25ml/1fl oz cranberry juice
twist orange peel, to garnish

Steps:

  • Place the vodka, orange liqueur, lime juice and cranberry juice into a cocktail shaker and fill with ice. Shake hard and then strain into a coupe glass or small Martini glass.
  • Hold the piece of orange peel over the glass and carefully flame with a match. Garnish the cocktail with the flamed orange peel and serve.

PENNE ALLA VODKA RECIPE - EPICURIOUS



Penne alla Vodka Recipe - Epicurious image

A generous dash of crushed red pepper cuts through the sweet, rich tomato-cream sauce of this Italian-American classic.

Provided by Lidia Bastianich

Yield 6 servings

Number Of Ingredients 11

Salt
One 35-ounce can Italian plum tomatoes (preferably San Marzano) with their liquid
1 pound penne
1/4 cup extra-virgin olive oil
10 cloves garlic, peeled
Crushed hot red pepper
1/4 cup vodka
1/2 cup heavy cream
2 tablespoons unsalted butter or olive oil for finishing the sauce, if you like
2 to 3 tablespoons chopped fresh Italian parsley
3/4 cup freshly grated Parmigiano-Reggiano, plus more for passing if you like

Steps:

  • Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
  • Pour the tomatoes and their liquid into the work bowl of a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped. (Longer processing will aerate the tomatoes, turning them pink.)
  • Stir the penne into the boiling water. Bring the water back to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. Lower the work bowl with the tomatoes close to the skillet and carefully — they will splatter — slide the tomatoes into the pan. Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes. Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready.
  • Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream. Add the 2 tablespoons butter or oil, if using, and swirl the skillet to incorporate into the sauce. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt and red pepper if necessary. Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta.
  • Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta, and toss to mix. Serve immediately, passing additional cheese if you like.

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