Cherry on bourbon

8 servings

5 minutes

Recipe from Asen Safiullin, bar manager of the Farro restaurant. The tartness and sourness of the cherry in this drink perfectly assists the languid, sweetish, slightly wooden taste of bourbon. It turns out to be a very soft, even slightly confectionary liqueur, but in terms of alcohol content it is far from being a compote.

Energy value per serving

• Calories: 387
• Proteins: 1g
• Fats: 0.5g
• Carbohydrates: 43.9g

Ingredients

• Pitted cherries: 600 g
• Cane sugar: 250 g
• Bourbon: 700 ml
• Oranges: 2 pc
• Boiling water: 200 ml

Cooking steps

1. Place frozen cherry berries in a container and pour bourbon over them.

   Required ingredients:

   • Pitted cherries: 600 g
   • Bourbon: 700 ml

2. Remove the zest from the oranges, carefully cut off the remaining white 'fluff' (otherwise the infusion will be bitter), finely grate it and add to the bourbon and berry mixture.

   Required ingredients:

   • Oranges: 2 pieces

3. Tightly close the container with the infusion and leave it in a dark place at room temperature for 4 days.

4. Dissolve sugar in 200 ml of boiling water, let it cool, and add to the tincture. Leave the tincture to rest for another day.

   Required ingredients:

   • Cane sugar: 250 g
   • Boiling water: 200 ml

5. Mash the berries and strain the infusion through cheesecloth.

6. Pour into bottles, cork them. Serve well chilled both neat and as a strong component in cocktails.