Let's talk garnishes again. This week it's brandied cherries. Yes, an Old Fashioned in Wisconsin often comes with a candy sundae cherry and that's fine since those cocktails are also flooded with fruit juice and 7up. However, what happens if you are making Manhattans or Metropolitans with a classy rye or cognac respectively? Well, you need a classy cherry. So if you are in the mood, try these:
1 cup fresh cherries, pitted (18-20 large Washington or Door County cherries)
1/4 cup sugar
1/4 cup water
1 tsp. freshly squeezed lemon juice
1/4 tsp Saigon cinnamon
1/4 tsp. fresh grated nutmeg
1/2 tsp. vanilla
1/2 cup cognac (I used Martell)
Wash and pit the cherries. Combine all ingredients in a saucepan except the cherries and cognac and bring to a rolling boil, then reduce to medium heat. Add 1/4 cup of the cognac and the cherries; simmer 5-7 minutes. Remove from heat and let cool. Place cherries in a large clean glass jar, cover with remaining cognac. Will keep for 2-3 weeks.
Bittercube bitters; try them and you'll know why. We understand that some will be reluctant because they are a bit pricey so a regular grapefruit bitters will work here as well.
Holly's Originals Series
1 1/2 ounces gin
1/4 ounce Maraschino
1/4 ounce Midori
1/4 ounce Benedictine
Dash Bittercube Jamaican Bitters (or Grapefruit Bitters)
Place all ingredients in a stirring glass with ice. Stir with forty revolutions with a bar spoon. Place a cognac cherry in a coupe. Strain contents of stirring glass over the cherry. Drink and Enjoy.