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Cherry All The Way
- Bartender: Jonathan Stanyard
- Bar: The Bitter Gringo Co., Seattle, WA, United States
Serve in
Coupe glassGarnish:
Fresh Rosemary Orange Peel Cocktail Cherry
How to make:
Combine the Heering Cherry Liqueur, Vanilla Suger Syrup, Woodford Reserve Spiced Cherry Biters, Saline Solution, and the Kirschwasser in a mixing glass. Fill the mixing glass with ice and stir for 12 seconds. Pour half of the champagne into a chilled cocktail coupe and then strain the chilled cocktail into the coupe with the champagne. Top with the remaining champagne. Remove a fresh peel from an orange and squeeze the peel above the cocktail to express the oils. With a fresh rosemary sprig, add a cherry and the orange peel to the bottom part of the sprig and lay over the cocktail to garnish.
| 1 fl oz | Heering Cherry Liqueur |
| 1/2 fl oz | Vanilla sugar syrup |
| 2 dash | Woodford Reserve Spiced Cherry Bourbon Barrel Aged Bitters |
| 6 drop | Saline solution 4:1 (20g sea salt to 80g water) |
| 1/2 fl oz | Kirschwasser (cherry) eau-de-vie |
| 4 fl oz | Brut champagne/sparkling wine |
