From sour cherry-yuzu bellinis to a Cayuse cherry bomb, here are some fantastic cherry cocktails.
Food & Wine
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Manhattan Ice Cream Float
Gabriel Frasca makes his own bourbon ice cream and cherry syrup for this clever riff on a Manhattan. For his superquick version, he blends vanilla ice cream with bourbon and uses a high-quality black cherry soda like Stewart's or IBC.
Like Paul Virant, Mike Page and pastry chef Todd Feitl think hyper-seasonally. They based this sweet-tart concoction on the classic Singapore sling, replacing the traditional cherry brandy with an intensely vibrant homemade sour-cherry syrup. With a squirt of sparkling water, the syrup also makes a great base for kid-friendly cherry soda.
Jim German is a master of classic cocktails, but he also loves to make his own seasonal creations. In the summer, he juices bing cherries from the orchard owned by the famous Cayuse winery, then blends it with gin, bitters and a touch of sparkling wine.
Jean-Georges Vongerichten served this effervescent sour-cherry cocktail for his guests at the pig roast. He added yuzu juice (from the bumpy-skinned Japanese citrus fruit) for a citrus kick; a mix of tangerine and lime juices nearly matches yuzu's flavor.
Chef-partners Frank Falcinelli and Frank Castronovo and their friend Travis Kauffman concocted this terrifically refreshing cooler one hot summer night with ingredients from Falcinelli's rooftop garden.