Charlotte Voisey loves sour marasca cherries. “They bring such a complex richness to a cocktail, as well as great color,” she says. She uses them three ways in this creamy riff on the Aviation, made with crème de violette: muddled; in liqueur form (real maraschino liqueur, which is clear, is made from marasca cherries); and as a simple garnish.
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3 brandied cherries
1 1/2 ounces gin
1/4 ounce maraschino liqueur
1/4 ounce crème de violette (violet liqueur)
1 ounce fresh lemon juice
1/4 ounce simple syrup
1 large egg white
1 lemon twist, for garnish
2 jarred marasca cherries skewered on a pick, for garnish (optional)
How to Make It
In a cocktail shaker, muddle the brandied cherries. Add the gin, maraschino liqueur, crème de violette, lemon juice, simple syrup and egg white and shake well. Add ice and shake again. Fine-strain into a chilled coupe and garnish the drink with the lemon twist and skewered marasca cherries.
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