... 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.