Cherry Old Fashioned (on Tap) Recipe

Cook cherries

Combine pitted cherries, water and sugar in a small saucepan over medium heat. Stir to dissolve sugar and bring to a gentle simmer.

Simmer, stirring occasionally, until cherries have softened and released their juices, about 10–12 minutes.

Use a fork or potato masher to break down the cherries, then continue simmering 3–5 minutes to concentrate the mixture.

Remove from heat, stir in lemon juice and vanilla extract (if using) to brighten flavor, then let cool slightly.

Strain the mixture through a fine-mesh sieve into a bowl, pressing solids to extract as much liquid and puree as possible. Discard solids or reserve for another use. You should have roughly 8–12 oz of reduction.

Transfer reduction to a clean jar and refrigerate. Keeps up to 2 weeks. Use 0.5 oz per cocktail.

If serving on tap or pre-batched, scale the recipe proportionally and mix in sanitized keg or batch container. For single serve, proceed below.

Build the cocktail

Add 2 oz bourbon, 0.5 oz Cherry reduction, 0.25 oz rich simple syrup and 2 dashes Angostura bitters plus 1 dash orange bitters into a mixing glass or shaker filled with ice.

Stir gently with a bar spoon for 20–30 seconds until properly chilled and diluted (or about 30 revolutions). If using shaker, stir rather than shake to keep clarity.

Prepare an Old Fashioned glass with one large ice cube. Strain the chilled cocktail over the ice.

Garnish & finish

Express the oils of an orange peel over the drink by holding the peel over the glass and giving it a firm twist, then run the peel around the rim and drop it in. Add one brandied or maraschino Traverse City cherry on a pick.

Serve immediately. For on-tap service, keep batch cold and carbonate or pressurize lightly if desired; dispense at 36–40°F.