Bianca Recipe

Cook syrup

Combine 0.5 cup pitted cherries, 0.5 cup sugar and 0.25 cup water in a small saucepan. Add 2 cloves, 0.5 cinnamon stick, 0.5 star anise and 0.5 tsp lemon zest. Bring to a gentle simmer over medium heat, stirring so the sugar dissolves. Simmer 6–8 minutes until cherries are softened and liquid is fragrant.

Remove from heat and let steep 10 minutes to extract spice flavors. Strain through a fine mesh sieve, pressing solids to extract syrup. Reserve solids: set one cleaned cherry aside for garnish. Cool syrup to room temperature before using. Makes about 4–6 tbsp (use 0.5 oz in cocktail).

In a small saucepan, combine 0.5 cup blueberries, 0.25 cup pomegranate juice and 0.25 cup sugar. Warm over medium heat, stirring, until sugar dissolves and berries break down (4–6 minutes). Mash lightly with a spoon or muddler.

Taste and adjust sweetness. Strain through fine mesh to remove solids and cool. Yields a thick, berry‑red syrup (use 0.5 oz).

Chill: If desired, chill a coupe or rocks glass by filling with ice and water while you prepare the cocktail.

Combine spirits and juices: In a cocktail shaker add 1.5 oz mezcal, 0.5 oz bourbon, 0.5 oz Becherovka, 0.75 oz fresh lemon juice and 0.5 oz fresh pineapple juice.

Add sweeteners: Add 0.5 oz spiced cherry syrup and 0.5 oz blueberry grenadine to the shaker.

Ice and shake: Fill the shaker with ice, cap and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Strain and finish: Discard ice from the chilled glass and double‑strain the cocktail into the glass (use a fine strainer to remove tiny fruit bits).

Optional bitters: Add 1 dash Angostura bitters on top and gently swirl to integrate flavors.

Garnish: Skewer the reserved spiced cherry on a pick and rest it on the rim or float a lemon twist/wheel. Serve immediately.