When E and M were visiting with the girls, one of the activities we did was oyster shucking. Chris and I were in charge of making the condiments for the oysters. And Kimi took care of the barbecue items. We made a mignonette and this butter. We used this butter to barbecue the oysters and it was delicious! If you have never been oyster shucking before, it’s quite the experience. It’s great for big groups but be sure to bring plenty of muscles with you.
To kick off the long weekend, Chris made a couple of Manhattans for us. Here’s his recipe —cheers!
Ever since we tried this variation of the Manhattan at one of our local spots, I’ve been dying to reproduce it at home. I know the classic recipe calls for rye whiskey, but Woodford Reserve bourbon gives it a more sophisticated taste, in my opinion. Don’t use any old sweet vermouth, Carpano is what makes this Manhattan shine!