Sour Cherry Gin Cocktail
Posted by Kelly Carámbula, June 22, 2012
[Photograph: Kelly Carambula]
The cousin of the more popular sweet Bing or Rainer cherries, these tart, almost transparent cherries make great desserts, preserves, and of course, cocktails. This cocktail is a perfect way to use any leftover cherries after making a pie or other tasty treat since it only requires a few of them.
Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.
About the author: Kelly Carámbula blogs about her adventures in the kitchen, including a weekly happy hour, on eat make read. She is also the founder and publisher of Remedy Quarterly, an independent food magazine.
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serves makes 1 cocktail, active time 5 minutes, total time 5 minutes
· 5 sour cherries, pitted, plus 2 more for garnish
· 1/2 ounce simple syrup (see note above)
· 1/2 ounce fresh juice from 1 lemon
· 1 1/2 ounce gin
· 1 to 2 ounces seltzer
1. In the bottom of a highball glass, lightly muddle sour cherries, simple syrup and lemon juice until cherries are gently smashed, not pureed.
2. Fill the glass with ice, add gin and stir for a few seconds until everything has combined. Top with seltzer, garnish with cherries, and serve.
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Clipped on 22-June-2012, 6:18 PM from Sour Cherry Gin Cocktail | Serious Eats : Recipes
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