Svetlana Recipe

Cherry Togarashi syrup

Make a small batch ahead: combine 1 cup pitted cherries (fresh or thawed), 1 cup sugar, 1 cup water and 1 teaspoon togarashi blend in a saucepan. Simmer gently 8–10 minutes until cherries soften and syrup thickens slightly. Let cool, strain through a fine mesh, pressing solids to extract liquid. Store refrigerated in a sealed jar up to 2 weeks. Measure 0.25 oz for this cocktail.

Ginger syrup

Make simple syrup infused with ginger: combine 1 cup sugar and 1 cup water with 2–3 ounces sliced fresh ginger. Simmer 10 minutes, cool, strain. Keeps refrigerated ~2 weeks. Use 0.5 oz in the drink.

Add all spirits and modifiers to a mixing glass or shaker: 1.5 oz Dickel Rye, 0.5 oz Becherovka, 0.5 oz R. Jelenik amaro, 0.5 oz horseradish-infused vodka, 0.5 oz blueberry falernum, 0.5 oz bourbon pineapple.

Add the sweet and acidic components: 0.75 oz fresh lemon juice, 0.25 oz grenadine, 0.5 oz ginger syrup, 0.25 oz cherry togarashi syrup. If you prefer slightly sweeter, add up to 0.25 oz simple syrup.

Add bitters: 2 dashes spiced bitters.

Add ice to the shaker (enough to fill) and shake vigorously for 12–15 seconds to fully chill and dilute (~20–25% dilution target). The horseradish vodka and ginger call for thorough integration so a good hard shake is recommended.

Strain over a large ice cube in a chilled old fashioned glass (or double-strain into a coupe if you prefer no ice). Use a fine strainer if the syrups contain tiny solids.

Express the lemon twist over the drink by pinching the peel to release oils, then rub the peel around the glass rim and drop it in. Garnish with a Luxardo or brandied cherry speared on a pick. Optionally, brush a tiny smear of cherry togarashi syrup on the cherry for spice.

Serve immediately.