Fruit Of Mount Ida Recipe
Raspberry Infused Bourbon, Anejo Tequila, Amontillado Sherry. Served cold neat with a smoked skewer maraschino cherry.
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Ingredients
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Cocktail
Raspberry-Infused Bourbon (makes ~16 oz)
Method
Raspberry-Infused Bourbon (advance — 24–48 hours)
- 1
Prepare infusion
Place 1 cup raspberries in a clean jar. Pour 12 oz bourbon over the raspberries, ensuring fruit is submerged. Seal jar and let sit at room temperature for 24–48 hours, shaking gently once or twice daily. Taste after 24 hours; if raspberry flavor is sufficient, strain early to avoid vegetal notes.
- 2
Finish infusion
When flavor is ready, strain bourbon through a fine mesh sieve lined with cheesecloth into a clean container, pressing gently on solids to extract liquid. Discard solids. If you prefer slight sweetness, stir in up to 1 tablespoon simple syrup while still warm from straining; cool completely. Bottle and refrigerate. Yields roughly 16 oz infused bourbon.
Assembly — serve cold, neat, smoked garnish
- 3
Chill glass (optional)
Place a rocks or coupe glass in the freezer for 10–15 minutes or chill by swirling a large ice cube in the glass for 30 seconds then discarding the ice. The cocktail is served neat and cold.
- 4
Measure and combine
In a mixing glass filled with ice, pour 2 oz raspberry-infused bourbon, 0.75 oz añejo tequila, and 0.5 oz amontillado sherry. Stir gently for 20–30 seconds until well chilled and slightly diluted (aim for about 15–20% dilution).
- 5
Prepare smoked skewer garnish
Thread one maraschino cherry onto a small metal or wooden cocktail skewer. Using a smoking gun with apple or cherry wood chips (or a handheld smoker), place the skewer inside a small cloche or cover the chilled serving glass, ignite a pinch of wood chips and direct smoke into the covered area until it fills, then trap the smoke by placing the skewer in the cloche so the cherry picks up smoke for 20–30 seconds. If you don't have a smoker, briefly torch a few soaked wood chips over foil and capture smoke under the glass.
- 6
- 7
Strain and serve
Double-strain the stirred cocktail into the chilled, smoked glass (or pour into the glass after removing cloche so smoke remains aromatic). Set the smoked maraschino cherry on the rim or lay across the glass on its skewer. Serve immediately, neat and cold.
- 8
Service notes
Encourage the guest to inhale the smoked aroma before sipping. The cocktail balances the warm, fruit-forward raspberry bourbon with the oak/vanilla of añejo tequila and the nutty, saline note of amontillado sherry.