- SERVINGS: 1 drink
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.
- 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
- 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.
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Congratulations to Mei Lin, winner of Top Chef Season 12.