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