Cherry Bomb Recipe

Macerate and Purée

Place the fresh or frozen pitted cherries and 0.5 oz simple syrup into a small blender or jar. Muddle briefly if you don't have a blender, then blitz until smooth. If using frozen cherries, allow to sit a minute to loosen first.

Taste and strain the purée through a fine-mesh sieve into a measuring cup, pressing solids with the back of a spoon. You should yield roughly 0.75–1 oz of strained cherry purée; reserve any extra for another use.

Dry Shake (if using egg white)

In a cocktail shaker, add the bourbon, maraschino liqueur, fresh lemon juice, strained cherry purée, 2 dashes Angostura bitters and the egg white (if using). Seal the shaker and shake vigorously without ice for about 15 seconds to emulsify and build foam.

Wet Shake

Add a generous scoop of ice to the shaker. Shake hard for 12–15 seconds until the outside of the shaker becomes frosty and well-chilled.

Double Strain and Serve

Double-strain the mixture through a fine mesh into a chilled rocks glass over one large ice cube (or into a coupe if you prefer served up). Double straining removes cherry solids and egg white bits for a silky texture.

Thread a maraschino or brandied cherry (and an optional fresh cherry) onto a cocktail pick. Express a lemon twist over the drink to release oils, rub the twist around the rim and drop it in or rest it on the pick with the cherry.

Optionally add a final tiny drop (1–2 drops) of maraschino liqueur on the foam or surface for aroma, or a light sprinkle of finely grated lemon zest.