This summer has been so busy! I don’t even know how it is this late in July. On Saturday we were up early to get to boot camp. I spent most of the day working on sewing a dress for a theme party (which was later that night. Note to self: PLAN BETTER NEXT TIME). Anyway, between that and the theme party, we also went to a completely wonderful dinner at the new Jacobsen Salt facility. It was an insanely fun but also busy day and I slept in until 9 the next day.

Sunday was much more calm – we hit up the Montavilla Farmers Market and ran errands for the week. I canned a few more jars of cocktail cherries to take to the food swap next weekend (eee! Can’t wait!). Dave had to run into work, so I fought the urge to nap and went on a small cleaning and photographing frenzy. Hopefully it’s the start of a week of being better organized, more ahead of my schedule and more calm in general.

Which leads me to right this moment – the cleaning frenzy is still kind of on, but I’m waiting on stuff to finish in the dryer. I mixed up this delightful bourbon cherry smash to help me power through some blog posts.

Except now it’s an empty glass, because it was completely delicious and I drank it kind of fast (and enjoyed the heck out of it).

Maybe I should test the recipe again really quick. For science. Be right back…

Here’s what you need:

4 sweet cherries
1 wedge of lime
3/4 oz cherry syrup*
2 dashes Angostura bitters
2 dashes lemon bitters (if handy, otherwise omit)
1/2 oz. lime juice
2 oz. bourbon or whiskey
Soda to finish
Extra cherry for garnish

Chill a pint-sized Mason jar (To chill quickly: fill the jar with ice and water, then allow to sit for a couple of minutes. Dump and add new ice when frosty.).

In a shaker, muddle the cherries, lime wedge and cherry syrup. Add in ice, the bitters, lime juice and whiskey. Shake until very, very cold.

Fill the Mason jar with ice, then strain the shaker’s contents over it. Top with soda and garnish with another cherry. Stir briefly before serving.

*To make cherry syrup, heat 1 cup sugar, 1 cup water and 1 cup pitted cherries in a saucepan. Simmer for ten minutes, then allow to cool. Strain if you plan on using in cocktails. The cherries make a great ice cream topping.