Cherry-Soaked Bourbon:
1. Pour 2 cups of bourbon in a food safe glass container. There are many bourbons to choose from, but here I use Elijah Craig for it’s spicy overtones.
2. Add ½ cup fresh dark pitted cherries. Use a muddler to macerate the cherries.
3. Store in a cool dark place for at least 2 days. Stir bourbon periodically as it rests.
4. Strain and store in the refrigerator; yields 2+ cups.
Use a cheesecloth when straining.
To strain, I use a fine mesh strainer lined with cheesecloth for the silkiest results.
Cherry Blossom Bourbon Cocktail:
1. In a large rocks glass, add the orange bitters.
2. Add the bourbon, simple syrup, and lemon juice. Stir well and add ice.
3. Stir in the soda.
4. Gently pour in the teaspoon of maraschino cherry juice on top of the cocktail. Watch as it settles to the bottom of the glass. Sexy, right?
