Makes 8 cocktails
Depending on your guests, 8 cocktails may serve 8 or 4. I like to have enough on-hand for 2 per person. If any is leftover, I drink it after my guests leave, to decompress. Fresh, in-season cherries are absofuckinglutely crucial. If you can’t get them, you can’t make this cocktail. That pretty much means you can only make in mid- to late-summer. This cocktail is so good, you’re going to be tempted to make a punch bowl full of it, and submerge your entire head in it. Don’t do this. (Although, if that’s where your dinner party’s headed … please invite me.)
1. Bring sugar and 1 cup water to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat; let cool completely. Syrup can be refrigerated in an airtight container up to 1 month. 2. Put lime juice into a medium nonreactive bowl. Halve and pit cherries; add to lime juice. Stir in syrup.
Refrigerate at least 1 hour (up to overnight).
3. Set out four 12-oz glasses. Into each, pour 2 ounces of vodka. Add 1/2-cup of the cherry mixture to each glass. Give each one a good stir. Add ice to fill the glasses loosely. 4. Down one of the drinks, and then re-make it so no one knows the difference. 5. Top off each drink with sparkling water. Stir gently.
You should separate out the Burcheesegur and do just a thing on that. It sounds amazing.
This is very interesting. Do you really need fresh cherries? Have you tried canned?
Yes, you really do. They need to be sweet, full of flavor, and – very importantly – firm. If the texture’s off, they’ll loose too much of their charm.