Last weekend I went on a lovely autumn trip with good people to the winery that makes Frederiksdal Cherry Wine.
We visited after the harvest but there were still quite a few, lovely, almost black and very ripe cherries on the trees. And we had time to pick some before tasting the wines and picnicking on the grounds.
So last Sunday I made some Maraschino Cocktail Cherries adapting this recipe with a bit of bourbon.
Today the cherries we ready to meet a cocktail and I started setting up for a rye based sour with a cherry wine float that I envisioned would be great.
I got a glass of the cherries from the fridge and put it on my kitchen counter and next time I picked it up to twist of the cap the bottom fell out of the glass and the lovely boozy syrup poured down my cupboard.
I suppose I should be grateful it didn't happen in the fridge but it's annoying in a first world kind of way.
On the other hand now I get to eat the cherries as I don't have any syrup to cover them with, and they turned out great with a real deep and lovely taste.
And why not put three of these rare cherries on a single drink:
- 6 cl rye - I used Old Overholt
- 3 cl honey syrup
- 3 cl fresh lemon juice
- 1 cl cherry wine
Here's hoping the rest of the glasses won't break too.
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