The Cocktail Diaries: Vacation Vibes
A not-too-boozy, fruity, floral sip of happiness. I'm really proud of this one, from the mango juice to the pineapple sage garnish.
I have to admit, the hot weather had had me drinking a lot more beer than cocktails lately. But when I accidentally bought 8 lbs. of cherries when I thought I was buying 4 last week, I was looking for creative ways to use them in a way that would last a long time.
And, I realized, that the PDX Food Swap is coming up soon! I’ll definitely be bringing some cocktail cherries along with me, plus some bitters and jams. It’s actually great timing to have accidentally purchased a ton of cherries.
But after a full week, they were perfect. I’ve eaten a few of them straight out of the jar. They won’t be the last.
1 cup maraschino liqueur (I used Luxardo in this case)
1 pint pitted, stemmed sweet cherries
In a saucepan, heat the maraschino liqueur to a gentle simmer. Turn off the heat and add the cherries. Transfer to a mason jar and allow to cool COMPLETELY before placing in the refrigerator. Allow to sit for one week before using in cocktails – they will keep from a long time. They also make a great ice cream topping!
Adapted slightly from the New York Times.