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Cherry Pop


2 oz
A gin distilled in Plymouth, England. It is less dry than the more common London Dry gin, mainly due to more root ingredients that soften the juniper flavor.
1 oz
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
0.5 oz
A liqueur distilled from Marasca cherries, that grow along the Dalmatian coast.
0.5 oz
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
2
In cocktails, cherries are sweetened in a brine, like maraschino cherries (marr-ə-SKEE-noh) or in brandy, like brandied cherries. They are usually used as a garnish, muddled into the cocktail, or used simple for their sweetened brine.
1
In cocktails, cherries are sweetened in a brine, like maraschino cherries (marr-ə-SKEE-noh) or in brandy, like brandied cherries. They are usually used as a garnish, muddled into the cocktail, or used simple for their sweetened brine.

Muddle 2 cherries with the simply syrup. Add everything else, then shake with ice and strain into a chilled rocks glass filled with pebble ice. Garnish with a cherry. #muddle #shake #ontherocks


Adapted from Jane Danger.


Fresh
Sweet
The PDT Cocktail Book
avg. 4.0 (96)
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