Thursday, June 19, 2014

Sour Cherry Old-Fashioned

It's cherry pickin' time! At least it was last weekend and we're already one pie down (yum!) but we like to drink our cherries too. Domestigeek sent us a link to Mark Bittman's post and we wasted no time making this from our sour cherry stash. As he says...
... sour cherries, those small, bright red spheres most often found at farmers’ markets and the best cherries for pies. They’re too tart to eat raw, but they mellow considerably when cooked — or muddled with sugar and bathed in whiskey.
2 sour cherries pitted
Lemon peel (we didn't have any oranges)
½ teaspoon sugar
2 or 3 dashes Angostura bitters
2 oz Sazerac rye whiskey

Muddle cherries, sugar and lemon peel in bottom of glass, fill with ice, add the whiskey and stir well.

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