Cherry Mash Recipe

Cherry Mash Cocktail

1. 1

   Muddle cherries

   Place 3 of the maraschino cherries (reserve 1 for garnish) in the base of a cocktail shaker. Add the simple syrup (or sugar cane syrup) and the maraschino cherry liqueur/syrup. Using a muddler, press and twist the cherries until they break down and release their juice and color, about 15–20 seconds. This creates the cherry mash base.

2. 2

   Combine and chill

   Add the bourbon, fresh lemon juice, and Angostura bitters to the shaker with the muddled cherries. Fill the shaker with ice (approximately 1 cup) to chill and slightly dilute the cocktail.

3. 3

   Shake

   Secure the shaker and shake vigorously for 12–15 seconds, until the outside of the shaker frosts and the ingredients are well combined and chilled.

4. 4

   Prepare glass

   Fill an old-fashioned glass (or rocks glass) with a large ice cube or a scoop of fresh crushed ice (about 1 cup ice). If you prefer the cocktail slightly more diluted, use crushed ice; for slower dilution, use a single large cube.

5. 5

   Strain and serve

   Double-strain the contents of the shaker over the prepared ice using a Hawthorne strainer and a fine-mesh (or julep) strainer to remove cherry solids and seeds. Pour slowly so the cocktail sits neatly atop the ice.

6. 6

   Garnish

   Twist the lemon peel over the drink to express oils, then rub the rim of the glass with the peel and drop it in as a garnish. Skewer the reserved maraschino cherry and place it on the rim or float it in the drink. Optionally, add one extra dash of Angostura bitters on top for aroma.

7. 7

   Final notes

   Taste and adjust: if you prefer it sweeter, add an extra 0.25 oz simple syrup; if brighter, add 0.25 oz more lemon. Serve immediately.