Cherry Bomb Recipe

Muddle cherries

Place 2 maraschino cherries in the bottom of a shaker. Add 0.5 oz maraschino liqueur and 0.5 oz simple syrup. Use a muddler to crush the cherries until mostly broken down and releasing juice, creating a paste — about 15–20 seconds.

Add main ingredients

Add 2 oz bourbon, 0.75 oz fresh lemon juice, and 2 dashes Angostura bitters to the shaker with the muddled cherry mixture.

Shake with ice

Add roughly 1 cup cracked or cubed ice to the shaker. Secure the lid and shake vigorously for 12–15 seconds until the shaker is frosty and well chilled.

Double strain into glass

Place a fine-mesh strainer over a rocks glass filled with one large ice cube (or fresh cubed ice). Double-strain the cocktail into the glass to remove cherry solids and ice shards, leaving a smooth cocktail.

Garnish and finish

Thread the remaining maraschino cherry onto a cocktail pick and rest it on the rim or drop it into the drink. Optionally express a lemon twist over the surface, rub it on the glass rim, and discard or place it as a garnish.

Serve immediately while cold. Encourage stirring gently if served with a large ice cube after a few minutes to keep flavors integrated.