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Author Notes: The Midwestern version of an old favorite, made with Door County cherry syrup*. Refreshing and light! —Donna
- 1 1/2 ounces Gin
- 1/2 ounce Cointreau
- 1 lime, halved and juiced
- 2 1/2 ounces Door County cherry syrup
- 2 drops orange bitters
- Soda water
- Orange slice, for garnish
- Fresh or maraschino cherry, for garnish
- 2 cups stemmed and pitted tart cherries (preferably Door County cherries)
- 1/2 cup granulated sugar
- 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.
- This recipe was entered in the contest for Your Best Cocktail