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Millionaire's Manhattan Recipe

Millionaire's Manhattan Recipe

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15 ratings

July 28, 2011


Maryse Chevriere

This luxe version of the classic Manhattan cocktail features Canadian Club whisky and Harvey's Bristol Cream sherry.



Related Recipes


  • Ice
  • 1 part Harvey's Bristol Cream sherry
  • 2 parts Canadian Club Classic 12 whisky
  • 2 dashes orange bitters
  • Maraschino cherry, for garnish


Fill a lowball glass with ice and add all of the liquid ingredients. Stir and garnish with a maraschino cherry.


Millionaire's shortbread

I don’t know what I was thinking. I promised my 13-year-old daughter that a big part of our trip to Scotland would be visiting tearooms and sampling the baked goods. Then, I said, we’d get the recipes for our favorite scones or oatcakes or whatever and we’d come home and bake them ourselves.

They speak English over there we speak English. We’d get the recipes on the spot, or get an e-mail address for later. It’d be educational, I thought.

It was far more educational than I ever planned it to be.

The driving through Scotland and stopping for tea part worked out well. The Scots pride themselves on being the best home bakers in Europe, they say, and many tearooms and coffeehouses serve home-baked desserts, tea cakes and breakfast pastries. In some cases, they buy from local home-based cooks in others, staff bakers bring their recipes from home and up the quantities a bit.

Irene and I were careful to ask which items were traditionally English and which traditionally Scottish. We discovered that we loved the hearty oatmeal/ginger/molasses/dried fruit flavors of Celtic baking.

Among our favorites were the many oatmeal-based goodies Americans would loosely categorize as cookies: “oaties,” “biscuits” and “tray bakes” (layers of oats or shortbread topped with fruit mixtures or toffee), as well as “parkins” (cake-like bar cookies), “perkins” (drop cookies) and “flapjacks” (flourless oatmeal bars). Shortbread in many variations was offered everywhere, and there were scones and more scones, sweet and savory.

Trying to duplicate these delectables at home turned out to be tricky, at first. I brought home a few cookbooks as well as recipes graciously given from tearooms. But I hadn’t brought home any raw ingredients, so when I actually read the recipes and saw that they called for unfamiliar (to me) ingredients like golden syrup, sultanas (raisins), porridge oats (rolled oats), caster sugar (granulated sugar), muscovado sugar and demerara sugar (types of brown sugars), I had to call some British expatriate neighbors for translations.

I did know the Scots used all sorts of oatmeals, so I thought I’d just use trial and error to figure out which was which. I went to Trader Joe’s and got some fancy imported kinds to supplement a giant box of Quaker rolled.

In the back of my mind I had also known that U.K. measurements were not the same as ours, but how big a problem could that be? I blithely tackled one batch of scones and another of some simple, three-ingredient flapjacks.

Disaster. The scones were tough and salty. The flapjacks were runny and soggy. The next batch were like rocks. The next were smooshy and wouldn’t set, and the fancy oatmeal still tasted uncooked.

Irene lost interest after a few days of infrequently edible results. But my other daughter, Patricia, a freshman at UCLA, bought me a food scale and tried to help my math-impaired brain grasp the techniques for estimating and converting liquid and dry grams and ounces to cups.

I began to send plaintive e-mails to the bakers I’d talked to on my trip, and they kindly responded. I found a handy conversion table that enabled me to estimate that there are about 4 ounces of flour, 6 ounces of raisins and 8 ounces of butter to a cup.

Some of my Scottish baking recipes have yet to yield their secrets, but a half-dozen have turned out to be so much fun to make and serve that they’ve entered the family repertoire.

I am now a confident scone maker, thanks to an easy and very forgiving recipe from John Steven McLaren at Trossochs Woolen Mill in Kilmahog by Callander, Perthshire.

Two other very traditional Scottish baked goods are now staples in our home. Bannock (“hill” or “dome” in Scottish) is a yeasted fruit bread that originated 100 years ago at a bakery in Edinburgh. Many different kinds of breads named “bannock” can now be found through Britain and Canada, but the loaf I made from a recipe from Clive Ramsay, a fine food retailer in the town of Bridge on Allan, sounds quite like descriptions of the original.

Oatcakes--simple crackerlike rounds of oats, fat and flavorings--were once daily fare in Scotland. Some folks never gave up eating them, but they fell from favor as bland commercial versions replaced fresh homemade batches. Oatcakes turned out to be quite easy to make, and though kids rarely love them, adults like the not-so-sweet taste and crunchy texture, and feel almost virtuous eating them.

Two other desserts I adopted from Scotland, however, cut straight to the sinful chase. A truly unusual and tasty oatmeal meringue cake developed by cookery school director Mo Scott is based on egg whites and oatmeal, but to counteract any low-fat effects, it’s spread with whipped cream before serving.

Another indulgent treat is Millionaire’s Shortbread, versions of which are found everywhere in Scotland. The theory behind this cookie is something along the lines of if you’re going to do it, you might as well overdo it. It’s an amusing case of overkill, with the already too-rich butter-and-sugar shortbread base topped with caramel, another Scots’ flavor favorite.

If a country’s cuisine mirrors its soul, then Scotland’s baked goods hint at some underpublicized aspects of the national psyche. Scones and oatcakes meet our expectations of thrift and practicality--but Millionaire’s Shortbread tells us that there’s another side to the story.

Millionaires Shortbread – Back to Basics!

A Complete How-To Guide on How to Make Millionaires Shortbread! A Homemade Shortbread Base, Homemade Caramel Filling, and a Chocolate Topping.

So it’s been a while since I posted my last ‘Back to Basics’ post – my last being my No-Bake Lemon Cheesecake post in May last year! And after the success of my youtube video on how to make Millionaires Shortbread, I thought I’d do the blog post for it too!

I have obviously made quite a few millionaires shortbread recipes already, but I thought I would cover it really down to every last detail. Basically, completely dumb it down into the ground so that if you are scared to make it, you won’t be any more!

For the shortbread, it really is quite basic – you can do it by hand, or in a food processor, or in a stand mixer, or with an electric hand mixer. You just want to mix the sugar and butter together till creamy, and then add the flour and combined till a dough is formed.

If you are doing this by hand, you can add all three ingredients together, making sure the butter is cold and cubed, and rub the mixture together with the tips of your fingers till it creates a bread crumb texture. Then, you effectively knead it together to form the dough.

I always tend to use classic unsalted butter, actual butter, but you can use a baking spread for this bit if you prefer. I just prefer the taste when it comes to real butter! When using a mixer to make it, you add the butter and sugar together, beat until creamy, and then add in the flour and combine.

Press the shortbread into a lined tin – I use a 9″ square tin – and make sure it’s even. I use a 9″ square tin as it’s the ultimate depth for the number of ingredients I use! If you use a smaller tin, it will take longer to bake – if you use a larger tin, you might have issues as the shortbread really isn’t that thick.

You bake it in the oven at 160C in a fan oven, 180C regular, and bake until it’s starting to golden. When it’s starting to golden, and it’s been in for at least 20-25 minutes, you’ll know it’s baked through!

For the caramel, you REALLY have to work on it. You can’t cheat and use a tin of carnations caramel and stick it on top as it doesn’t set. You can’t really skip the steps, as it really is a caramel. I don’t often make my caramels from complete scratch as many of my readers prefer the easier versions, and I get that, but for Millionaires Shortbread? You do.

You have to make sure to stir the caramel a lot to prevent it from catching and burning. I use a medium level of heat, and a larger pan so its easier to stir. You have to be careful as it obviously does get VERY hot, but it’s worth it. It is delicious and heavenly.

I use a gas hob because I much much prefer it for making caramel. I get that not everyone has gas though – some have electric, some have induction – but on my gas hob, I usually use between level 7 and 6 of strength on a medium-size ring, on my 9 level hob.

You want to use actual unsalted butter – as it creates the best caramel. I use golden syrup, because it creates the most wonderful caramel, as I explain in my video. If you can’t access golden syrup, however – I suggest using the caramel from this recipe post instead.

You want to use a good quality pan if you can, as some pans have a very thin base. Basically, if the base is too thin, you might burn the caramel. So if you are worried, take the temperature down a notch and do it for a little longer instead to prevent any catching!

You also want to use a flat bottomed spatula, like these ones. Using a spatula with a sharp corner means you can really scrape the caramel, and prevent it from catching in the corners!

I’ve received comments about people getting little dark coloured lumps in the caramel, and this is down to catching. Once it’s caught, there isn’t really anything you can do, other than preventing it from getting any more burnt.

If your caramel is grainy by the end, that’s because you didn’t dissolve the sugar properly at the beginning. You really want to slowly melt the condensed milk, golden syrup, sugar and butter together before it starts to boil – then it will be lovely and smooth.

The timing is something I can’t really narrow down on. It takes between 5-7 minutes to boil. This can vary depending on the type of stove you use, the brand of ingredients, the pan you use, and so on. I don’t boil the caramel to temperature, and I never have. Watch my youtube video to see the caramel go from the beginning to the end!

Once you have poured your caramel onto your shortbread, you have to leave it to set. I usually do this in the fridge because it’s quicker. Once it’s set, you add the chocolate!

The chocolate part is quite straight forward – you just want to melt it, and cover the top, and let it set as well. I used a mix of milk and white chocolate, but you can use whatever you fancy! All milk, all dark, all white.. or all three! Any flavour you fancy too. It’s epic and easy!

So… once you’ve reached the end of making it, you enjoy it. However, cutting it up can be an issue for some. As I used a 9″ square tin, I use a 26cm knife to cut it. This is because the knife is larger than the traybake, and it makes it a hell of a lot easier. I tend to make sure it’s straight, score the chocolate ever so slightly, and then just cut straight down.

You can try a few different other things, such as scoring the chocolate when it’s not fully set yet, or heating the knife before cutting – but honestly, I just find using a large and sharp knife and going straight down is the best method for me!

If you find once your Millionaires shortbread is finished, that the caramel is rock solid and more like toffee, you overdid it slightly on the boiling. It’s best to keep and store it at room temperature from now on, so it’s at least not fridge cold hard. If your caramel is too soft, you didn’t do it for long enough, so should definitely be kept in the fridge!

I really hope this post helped – any questions, leave them below! And of course, remember that you can watch me make it on youtube! Enjoy! x

Classic millionaire’s shortbread

This is the perfect trio of buttery shortbread, gooey caramel and thick, sweet chocolate. It's easier than you think to make your own millionaire's shortbread - try it today!

Published: October 23, 2020 at 10:28 am

Try our millionaire’s shortbread then check out our pretzel shortbread and more traybake recipes.



  • cold butter 200g, cubed plus more for the tin
  • plain flour 275g
  • caster sugar 100g


  • condensed milk 397g can
  • soft light brown sugar 150g
  • butter 150g
  • sea salt flakes ½ tsp, plus a pinch


Heat the oven to 180C/fan 160C/gas 4. Grease and line a 20cm brownie or square tin. Put the flour, sugar and butter in a food processor and pulse until it forms a dough. Press the dough into the base of the tin, and press into the corners with your fingertips. Prick with a fork and bake for 20 minutes until golden and dry. Leave to cool.


"Shake with cracked ice as though 7 demons were goading you to it" (Mackall), then strain into a chilled cocktail glass.

A note on the rye: In strict point of fact, one of the more muscular Canadian brands -- think Crown Royal -- might be more historically appropriate, that being what Brits at the time thought of when they thought of rye whiskey. In point of taste, though, we'll stick with American rye.

A note on the egg: 1 white for every two drinks'll work fine we just didn't want you to go around dividing egg whites.

The Wondrich Take:

Drinking is "aspirational," to use the buzz-word current in magazine circles for "reading about things that you'll never be able to afford or are too chicken to do." Thus single-malt Scotch stands in for that grouse range in Scotland, Rebel Yell bourbon the pole position at Daytona, and so forth. That's not the whole story, of course: There's the element of taste -- the physical sense, not the sense of style -- and, of course, the problem of ignorance. (How else to explain Tequiza?) But, deny it as you will, a significant factor in your choice of what to drink is whether or not you think it makes you look cool.

The typical millionaire, circa 1920: top hat, tails, sweep-fendered Rolls-Royce, the whole Scrooge McDuck bit. An image with traction. In fact, it spawned several cocktails of that name, none of which a true millionaire would order. It was bad enough that these formulae wore their aspirations on their sleeves -- back then, in the age before Trump with a capital T, a millionaire had to at least pretend that it wasn't all about the Benjamins. Worse, though, most of 'em sucked. But here's one -- created at London's top-shelf Ritz Hotel, sometime before 1925 -- that "tastes sense," as Lawton Mackall put it in Esquire's October 1940 "Potables" column. Sweet, pleasant, even jovial. In fact, judging from actual millionaires we have met, rather atypical. (Just kidding, Donald -- really.)

  • 'Instagram famous' baker Eloise Head has shared her simple shortbread recipe
  • It can be made with a few basic ingredients, without using an oven
  • You'll need sugar, condensed milk, butter, Biscoff biscuits and golden syrup
  • Photos of the shortbread have gone viral, with one woman calling them 'heaven'

Published: 06:57 BST, 12 April 2021 | Updated: 06:57 BST, 12 April 2021

'Instagram famous' baker Eloise Head has shared her simple recipe for Lotus Biscoff millionaire's shortbread, made from start to finish without using an oven.

It's the latest 'no bake' dessert from the founder of viral food blog FitWaffle Kitchen to sweep the internet, following a wildly popular Rolo cheesecake.

Ms Head, who who became a social media sensation during the first Covid lockdown in early 2020 by sharing her creations online, makes the shortbread with basic ingredients such as butter, sugar, condensed milk and gold syrup.

The London baker describes the shortbread as having a rich, buttery biscuit base topped with homemade salted caramel and a white chocolate Biscoff topping.

'Instagram famous' baker Eloise Head has shared her simple recipe for Lotus Biscoff millionaire's shortbread (pictured), made from start to finish without using an oven

Photos and videos of the treats, which have racked up almost 20,000 'likes' since they were uploaded to Instagram on April 9, have set mouths watering around the world.

'These sound like heaven,' one person replied.

Another added: 'Oh my days, might need to make these soon!'

Ms Head makes the base by mixing 250 grams of melted butter with 550 grams of Biscoff biscuits, then presses the mixture into the base of an eight centimetre cake tin.

Ms Head says it's important to finely crush the biscuits before pressing them as firmly as possible into the tin to avoid the base falling apart when cut.

Photos and videos of the treats (pictured), which have racked up almost 20,000 'likes' since they were uploaded to Instagram on April 9, have set mouths watering around the world

Eloise Head (pictured) built a mammoth Instagram following during the first Covid lockdown by sharing her simple tricks for making decadent desserts

She leaves the tin in the fridge and moves on to the caramel filling, which she makes by mixing a tin of condensed milk with 90 grams of butter, 100 grams of light brown sugar and one generous tablespoon of golden syrup over a low heat until fully combined.

Once smooth, the caramel should be blasted on a medium to high heat for about 90 seconds until it thickens.

Ms Head then pours the mixture over the refrigerated base, smoothing the top with the back of a spoon.

Once the caramel has set, she melts 250 grams of white chocolate with 100 grams of Lotus Biscoff spread and pours it on top, finishing with another drizzle of melted Biscoff for decoration.

Recipe for 'no bake' millionaire's shortbread

550g Lotus Biscuits, finely crushed

250g unsalted butter, melted

1 tin (397g) condensed milk

100g Biscoff spread + 50g for the swirl

1. Mix butter with crushed Biscoff biscuits and press into greased 8cm tin.

2. Mix condensed milk with butter, brown sugar, salt and golden syrup over a low heat, stirring until fully combined.

3. Continue to stir caramel on a higher heat until it thickens.

4. Pour mixture over refrigerated base, smoothing the top with the back of a spoon.

5. Melt white chocolate and Biscoff and pour over the top, with an extra swirl of Biscoff for decoration.

Finishing the Easy Millionaire Shortbread with Pretzels

Melt semi sweet chocolate with a tablespoon of butter in the microwave for 30 seconds, stir and add 20 second intervals until the chocolate is smooth and creamy.

Pour the melted chocolate over the cooled caramel layer. While the chocolate is still wet, press the whole pretzels into the top of the bars. I did 4 pretzels across and 4 down for a total of 16 pretzels. Refrigerate until chocolate has hardened completely.

When you are ready pull the bars out of the pan using the parchment paper. Place onto a cutting board and cut into squares, using the pretzels on top as your guide.

Every bite has elements of crunch and creamy, sweet and salty…delicious and even more delicious!

Making these Easy No Bake Bars will not only taste like a million bucks but you will feel like a million bucks too!

Do you love No Bake desserts? Try these recipes…

Millionaire’s shortbread recipes

Who can resist buttery shortbread, golden caramel and rich chocolate? Our millionaire shortbread recipes include vegan alternatives and flavoured versions of this biscuit tin classic.

Easy millionaire’s shortbread

Combine the crunch of a shortbread base with a gooey caramel middle and chocolate topping, and you have millionaire's shortbread – the ultimate sweet treat

Millionaire’s shortbread

Get the right balance of biscuit, caramel and chocolate to bake the perfect millionaire's shortbread. Enjoy with your afternoon tea or coffee

Coffee walnut millionaire’s shortbread

Combine millionaire's shortbread with classic coffee and walnut flavours in this delicious bake. It's the perfect partner to a cup of tea for elevenses, or for a special occasion like Mother's Day

Salted caramel & peanut butter billionaire’s slice

This popular shortbread bake is placed in a whole new league with the addition of an extra layer of indulgence plus a salted toffee topping

What is Millionaire&rsquos Shortbread?

For those of you who may have heard of millionaire shortbread before but have never really seen or tried it yet, here&rsquos the gist: it&rsquos a 3-layer cookie bar made of a shortbread crust, a layer of chewy golden caramel, topped with thick chocolate ganache. Imagine a gourmet version of the famous Twix candy bar.

And while no one knows exactly how it got its name, we&rsquore guessing it&rsquos because of the rich, decadent flavor. But you don&rsquot have to be crazy rich to make these delightful treats! Anyone can make this tasty dessert. In fact, kids love to join in on this one.

In fact, all you need are a few simple ingredients that you probably already have in your pantry. These bars are made with flour, butter, sugar, milk, chocolate, and maple syrup. Yum! Check out the simple recipe below.

Classic Bourbon Manhattan Cocktail Recipe

You only need three main ingredients to make this classic bourbon Manhattan cocktail recipe at home. Jump to the Bourbon Manhattan Cocktail Recipe or read on to see our tips for making it.

You’ll need bourbon, sweet vermouth and angostura bitters. Then, if you want, finish it off with orange peel and a maraschino cherry for garnish.

YOU MAY ALSO LIKE: Our Seriously Good Fashioned Recipe with lots of extra tips to make it best. Plus, we share how to make big, round ice cubes. See how we make them now!

How to Make a Manhattan at Home

Not long ago, we sat and watched as a young mixologist painstakingly made us his take on a Manhattan. House-made bitters and vermouth were added. He stirred, never shook and the precision with which he used his personal zester, one that he has had for years was mesmerizing.

At home, we don’t make our own vermouth or bitters, not that we would want to (read: it would be pretty cool, though). Leaving the house-made stuff to the pros, we, instead, make this simple bourbon heavy recipe.

Recipe updated, originally posted February 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

Watch the video: 4K NEW YORK CITY - 5th Avenue, Plaza Hotel, Rockefeller Center, St. Patricks Cathedral, Manhattan (May 2022).