Take the dry vermouth and cherry-infused liquor of a Brooklyn cocktail and the bitters of a Manhattan cocktail and you’ve got…
The Brooklyn Bridge
Makes one drink
2 ounces cherry-infused bourbon
1/2-1 ounce dry vermouth
dash of bitters
Stir bourbon and vermouth with ice, strain into glass with a cube or two of ice, add bitters and twist.
Last month I had the pleasure of cherry picking. The fruit was hours from going bad so I had to work fast to find ways to preserve it (there is actually a limit to how many cherries one can eat in a day).
These juicy little morsels were small, the pit equaling the fruit, so I was determined not to spend time-and stained hands-pitting them.
So I made cherry-infused bourbon!
Infusing alcohol with fruit is the simplest thing ever. When I lived in Portland I would berry pick at least once a week and while most of it went in the freezer (shoot, why didn’t I freeze some cherries?), I would always make pint jars of vodka infused with raspberries, blueberries, blackberries, and marionberries.
I filled this jar about halfway with washed cherries and topped it off with bourbon. You can add sugar but I don’t like my alcohol very sweet so the fruit provides plenty for my taste.
The cherries infuse the bourbon but the bourbon straight up takes over the cherries! One of those little guys is like a chewable shot! I keep the alcohol in on my bar for as long as it takes to finish it, taking care to keep the fruit covered with liquid.
Speaking of Portland, I’m heading there in mere hours! I will spend the weekend dancing and catching up with my dear, sweet NW friends and sister. I am traveling sans computer and will be busy but you can still follow my weekend on instagram (gracefulfitness).
See you next week!
Lindsey @ Pas de Deux
I’m heading to NYC this weekend, and might need to make this drink as I pack on Thursday night, haha! Have a great time in Portland! I’d love to hear about your dancing adventures–want to grab coffee next week sometime?
Have a great trip! Ironically, I’m going to Portland to dance with a woman from NYC!
Since finding this blog, one of the things I love most is that you are definitely a DIY master. I’ve been curious to try this before, but never have….does it matter what kind of lid on the jar? Can I use the same that I would for making jam?
Safe and happy travels!
Ha, thanks Keri! I don’t think it matters, I just use a two piece canning lid. The alcohol won’t touch the lid but since it does come into contact with it when you shake it you probably wouldn’t want to use plastic.
Faith, so glad to see this post. The bourbon looks yummy and I happen to have some beautiful cherries right now! Do you have a bourbon you prefer to use in this recipe?
Have a great trip! Love your inspirational blog!
Thanks Amy! I hope I’m not too late in responding! Lately I’ve been buying Buffalo Trace. The man at the liquor store recommend it to me one day when I was trying to buy Makers. Enjoy!