Author Notes
The Midwestern version of an old favorite, made with Door County cherry syrup*. Refreshing and light! —Donna
Ingredients
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1 1/2 ounces
Gin
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1/2 ounce
Cointreau
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1
lime, halved and juiced
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2 1/2 ounces
Door County cherry syrup
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2 drops
orange bitters
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Soda water
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Orange slice, for garnish
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Fresh or maraschino cherry, for garnish
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2 cups
stemmed and pitted tart cherries (preferably Door County cherries)
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1/2 cup
granulated sugar
Directions
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Add the gin, cointreau, lime juice, cherry syrup, and bitters to an ice-filled cocktail shaker. Shake for about 30 seconds to blend.
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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!
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*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.
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