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.
Granulated sugar is a sucrose formed with glucose and fructose join by covalent bonding. Sugar is soluble in water, increasing the surface area (smaller grain size) or heating the water, dissolves sugar faster. Some cocktails use sugar directly but more use it indirectly in syrups/liqueurs.
Blanco, white spirit, white, plata or silver tequila refers to a young, unaged tequila.
A bittersweet Italian amaro made from 13 herbs and plants, but predominantly artichoke (Cynara Scolymus). Drunk as an aperitif and digestif, it has an ABV of 16.5%.
Bittermens original combination of cinnamon & spice. Try it with rum-based drinks, and other dark aged spirits.
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
In a shaker, muddle the cherries and sugar cube. Add remaining ingredients and dry shake without ice. Dump into a double rocks glass filled with crushed ice. Garnish with an orange wheel. #muddle #shake #ontherocks
“The combination of cherries and Cynar was an exciting revelation for me. . . I refer to this as ‘serving it messy.’” -Phil Ward