Hi guys! Welcome to my new blog! How do you like it? Some things are still getting finished up (i.e. my logo!!!), but I’m really happy with it thus far!
HUGE thanks to Mikey for making it all happen :)!
Anyways, let’s get to this amazing drink! This cocktail was yet another portion to the meal that I created for the online contest I was telling you about in my recent risotto post, Bacon and Leek Risotto with White-Wine Poached Duck Eggs (I’m winning in the polls, by the way!).
All of my visits to Pike’s Place Market are simply inspiring due to the abounding produce and quality of ingredients. The local Washington cherries are especially sweet and delicious this time of the summer, hence their addition to old-fasioned favorite!
This twist of the southern classic, the mint julep, is a refreshing, and seasonal cocktail that is perfect for the “Dog Days” of summer that leave you sweating! Just remember to stay hydrated with water while sipping these because, my-oh-my are they strong!
While you may get anxious waiting for your cherry bourbon to be ready, I promise you that it’s worth it! Not to mention, the bourbon soaked cherries in this recipe can be used in Cherry-Bourbon Ice Cream- a recipe I have coming up here shortly ;)!
- 3 ounces dried sour cherries
- 1/2 cup water
- 1/2 cup granulated sugar
- fresh mint
- fresh cherries, pitted and halved
- Fill a jar with the dried cherries, and fill it to the brim with bourbon. Close tightly and set in a cool place for a week or so.
- When your cherry bourbon is ready, strain the bourbon to remove the cherries (keep them though!).
- In a small sauce pan, combine the water, sugar, and a handful of mint (bruise it up with your fingers a bit to get the flavors really working). Heat over medium heat until the sugar is completely dissolved. Strain out the mint.
- Fill a glass with ice and in it combine 1 part cherry bourbon with 1 part mint simple syrup.
- Garnish with extra mint and fresh cherries, and enjoy!