Cherry Blossom

Jamie Boudreau · Vessel
Seattle mixologist Jamie Boudreau of Vessel named this drink after a sweet he ate as a child in his native Canada, a chocolate bonbon filled with a syrup-soaked maraschino cherry. His interpretation is more sophisticated, with vibrant cherry aromas and a subtle chocolate flavor.

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  • Servings: 1 drink

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  • 2 griottine cherries, skewered on a pick (see Note)
  • 3/4 ounce cherry eau-de-vie (also known as kirsch or kirschwasser)
  • 1/4 ounce crème de cacao
  • Dash of Angostura bitters
  • 1 1/4 ounces rye
  • Ice

How to make this recipe

  1. Fill a pint glass with ice. Add the rye, cherry eau-de-vie, crème de cacao and bitters and stir well. Strain into a chilled coupe and garnish with the cherries.


Griottine cherries are sour cherries soaked in kirsch or syrup. They are available in the international section in supermarkets or online at

Contributed By Published June 2008

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