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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 9 |
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Mixologist Jaime Boudreau of Vessel in Seattle, named this after a sweet he ate as a child in his native Canada, a chocolate bonbon filled with a syrup-soaked maraschino cherry. His interpretation is more sophisticated with vibrant cherry aromas and a subtle chocolate flavor. F&W Magazine, June/08.Some friends were raving about these and so I thought I would post this for your pleasure! Ingredients:
1 1/4 ounces rye whiskey |
3/4 ounce cherry eau de vie (known as kisch or kirschwasser) |
1/4 ounce creme de cacao |
1 dash angostura bitters |
2 sour cherries, skewered on a tooth pick (griottine cherries = sour cherries soaked in syrup or kirsch) |
Directions:
1. Fill a pint glass with ice.
2. Add the rye, cherry eau-de-vie, creme de cacao and bitters, and stir well.
3. Strain into a chilled coupe and garnish with the cherries.
4. *Griottine cherries can be found in the International section in supermarkets or they can be purchased online.
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