What to do when you are consumed by cherries for 3 days of hot and heavy jam making? Make things with them that dull the senses.
While making cherry preserves this past week, I made some delicious Morello Cherry Liqueur, and although I am supposed to let it seep and macerate for a few weeks, I've been dipping in the barrel. It has been hot, humid and stormy in NYC, the perfect time to invent icy cold cocktails.
1 1/2 oz cherry liqueur (or store-bought brandy if you must)
1 oz lime juice
1 dash bitters (campari or blood orange)
4 oz tonic water (the good kind if you can get it)
Pour the cherry liqueur, lime juice and bitters into a cocktail shaker half-filled with ice cubes, and shake well. Strain into a highball glass almost filled with ice cubes. Top with tonic water, and stir well. Garnish with a lime wedge, and serve.
Like My Heart
1 1/2 oz cherry liqueur
slice of lime
Pour cherry liqueur over four ice cubes in a highball glass, and add the campari. Fill with club soda, garnish with lime and serve.