Cherry Mash Recipe

Cherry Mash Cocktail

1. 1

   Prepare sugar cane syrup (if you don't have it ready)

   Combine equal parts cane sugar and hot water (for a 1:1 simple syrup) — for example, 1/2 cup cane sugar and 1/2 cup hot water. Stir until the sugar is fully dissolved. Cool before using. If you have commercial cane syrup, skip this step.

2. 2

   Muddle cherries

   In a cocktail shaker, place 2 maraschino cherries (reserve one for garnish). Add the 1/2 oz maraschino liqueur and 1/2 oz sugar cane syrup. Gently muddle the cherries with a muddler or the back of a spoon until they are broken down and have released juice and color (about 10–15 seconds).

3. 3

   Add remaining ingredients

   Add 2 oz Evan Williams Extra Aged Bourbon, 1/2 oz fresh lemon juice, and 2 dashes of Angostura bitters (if using) into the shaker with the muddled cherries. Fill the shaker with ice (about 1 cup).

4. 4

   Shake

   Secure the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is cold and the mixture is well-chilled and slightly diluted.

5. 5

   Double strain

   Using a Hawthorne strainer and a fine mesh strainer, double-strain the cocktail into a chilled rocks glass over one large ice cube or into a chilled coupe if you prefer served up. Double-straining removes cherry solids for a smooth drink while keeping the bright cherry flavor.

6. 6

   Garnish and finish

   Garnish with the reserved maraschino cherry and an optional lemon twist expressed over the drink to release oils, then dropped in. Serve immediately.

7. 7

   Notes

   Adjust sugar cane syrup to taste if you prefer sweeter (increase to 3/4 oz) or drier (reduce to 1/4 oz). If you like stronger cherry flavor, muddle a third cherry or add an extra 1/4 oz maraschino liqueur.