splash of the liquid from brandied cherries
3 lime wedges
1/2 oz gin
3/4 oz cherry heering
1/2 oz simple syrup
1/4 oz lime juice
splash of club soda
dash of angostura bitters
Muddle the cherries, the splash of their liquid and the lime wedges in a cocktail shaker. Add gin, cherry heering, bitters, simple syrup and lime juice. Add ice and shake vigorously. Strain into a Collins glass filled with ice. Top with club soda and garnish with lime wedge.
How to make the brandied cherries:
1/4 cup sugar
1/4 cup water
1 tbsp fresh lemon juice
1 tsp vanilla extract
1 cinnamon stick
1 tsp anise extract
1/2 tbsp whole cloves
1 lb pitted cherries
5 tbsp brandy
In a medium saucepan, combine sugar, water, lemon juice, vanilla, anise, cinnamon and cloves. Bring to a boil over medium-high heat. Reduce to a simmer. Add the cherries and simmer for 2-3 minutes. Remove from heat and stir in the brandy. Let cool, then refrigerate for 8-12 hours. Strain the juice into a clean glass jar. Add the cherries, discarding everything else. Refrigerate for up to one month.
I think I am in love. The hint of licorice from the anise yields a really interesting taste, and the rich cherry flavor is divine. It's a remarkable drink, but still sweetie enough for me. I would like to try a version that has the muddled cherries right in the drink, rather than strained. Worth the extra work!
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