It’s time to kick off summer with the first of our cocktails, making use of what is fresh and plentiful. Right now, cherry season is almost over in California, but it’s just starting up in Washington, so that’s where I want to start. Strawberries and blueberries are also in full swing, so I’ll tackle those next, along with stone fruit.
The food industry hasn’t been kind of the lowly cherry. Somehow it became the go to flavour for cough syrup, which is where I think most of us first experienced it. Our next encounter was probably cherry flavoured jello, fed to us shortly after that heaping dose of nasty red liquid. And now as adults, we rarely see them except jarred in that bright red syrup.
And for those that enjoy a classic cocktail, the cherry is most often on display in a Manhattan. But instead of making the cherry an after thought, I say we start with it.
Grab your shaker and throw in a handful of cherries, along with a spoonful of raw sugar. Muddle until the cherries break down, release a lot of juice, and the sugar seems mixed in.
Add 2 oz of bourbon, 1 oz of sweet vermouth, and a dash of aromatic bitters.
Shake it like you stole it, then strain over ice.
Just for fun I decided to garnish it with a thoroughly boozy candied cherry. These are extremely easy to make: Start by bringing a pot of water up to 194 F. Then put a bunch of cherries in a ziptop freezer bag, along with simple syrup to cover, and a generous splash of whiskey. Remove all the air from the bag, seal it, and place in the hot water for 30min. Remove and cool, then transfer to a clean jar. Don’t forget the pits are still in there.
Now, before you go out and buy cherries, stop. As badly as I want you to try this, my real goal here is to inspire you. Take a look around at what you have lots of, what’s in season, what’s in your fridge, or what’s in your backyard. Have a little fun and let me know how it works out.
And if you’re in the Bay Area, and want to feature great summer cocktails at your next party, contact me to schedule a tasting.