Rainier Recipe

Make cherry-vanilla infused bourbon (advance step, optional)

If you don't have cherry-vanilla infused bourbon ready, combine 1 cup bourbon, 8 pitted Rainier cherries and 1 split vanilla bean in a sealable jar. Store in a cool dark place for 24–48 hours, taste every 12 hours until you reach the desired cherry/vanilla intensity, then strain and refrigerate. Use 2 oz per cocktail.

Muddle cherries

Place 6 pitted Rainier cherries in a mixing glass. Add the house simple syrup (0.25 oz) and muddle firmly until the cherries break down and release their juices — about 20–30 seconds. You should have a bright, slightly pulpy cherry mash.

Build and chill

Add the cherry-vanilla infused bourbon (2 oz), dry vermouth (0.5 oz), fresh lemon juice (0.5 oz) and 2 dashes of Angostura bitters to the mixing glass with the muddled cherries. Fill the mixing glass with ice (about 6 cubes).

Stir and dilute

Using a bar spoon, stir the mixture briskly for 20–30 seconds until the outside of the mixing glass feels very cold. This both chills and dilutes the cocktail to balance the flavors.

Fine strain

Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine mesh strainer to remove cherry solids and ice shards. If you prefer a longer drink, strain into an ice-filled rocks glass.

Optional topper

If you want a lighter, slightly effervescent finish, top the strained cocktail with 1 oz sparkling water. Do not stir — let the effervescence settle naturally.

Skewer the whole Rainier cherry and place it on the rim or float it in the glass. Express a lemon twist over the cocktail by holding the twist over the drink and pinching to release oils, then rest the twist on the rim or drop it in.

Serve immediately while cold. Recommend serving size: 1 cocktail.