RECIPE

Cherry Blossom

  • ACTIVE:
  • TOTAL TIME:
  • 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.

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 1 drink

Ingredients

  • Ingredients
    1. Ice
    2. 1 1/4 ounces rye
    3. 3/4 ounce cherry eau-de-vie (also known as kirsch or kirschwasser)
    4. 1/4 ounce crème de cacao
    5. Dash of Angostura bitters
    6. 2 griottine cherries, skewered on a pick (see Note)

Directions

  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.

Notes

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