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.
Sour-Cherry Gin Slings
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.
Cayuse Cherry Bomb
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.
Sour Cherry-Yuzu Bellinis
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.
For this sparkly Champagne cocktail, soak pitted sweet cherries in an anise-infused syrup.
Not all drinks have risqué names, but, bar manager Nick Kosevich says, "It's great when a 60-year-old lady orders a Panty Dropper."
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.
Stranahan's Colorado Whiskey is a distinctive small-batch whiskey made in Denver from 100 percent malted barley. The flavor is malty and slightly vanilla-y.