The Midwestern version of an old favorite, made with Door County cherry syrup*. Refreshing and light! —Donna
1 1/2 ounces
lime, halved and juiced
2 1/2 ounces
Door County cherry syrup
Orange slice, for garnish
Fresh or maraschino cherry, for garnish
stemmed and pitted tart cherries (preferably Door County cherries)
In This Recipe
Add the gin, cointreau, lime juice, cherry syrup, and bitters to an ice-filled cocktail shaker. Shake for about 30 seconds to blend.
Pour into a tall glass filled with ice. Top off with soda water and garnish with an orange slice and a cherry. Sip, and enjoy!
*To make the cherry syrup combine the cherries and granulated sugar in a heavy, medium saucepan. Heat until the sugar dissolves and the cherries give up their juice. Simmer over medium-low heat for 15 minutes, smashing the cherries into the juices as they cook. Remove from the heat and strain into a container, pressing hard on the solids. Refrigerate until cold. The syrup will keep for a week, covered and refrigerated.