Double cherry whisky sourThe Globe and Mail
Homemade cherry simple syrup gives this cocktail its unique summery twist. And while a whisky sour is often served neat, we put ours on the rocks to keep it cool and light.
Servings: 1 cocktail
Double cherry whisky sour
5 dark red cherries, pitted and cut into pieces
1/2 cup water
1/2 cup sugar
2 oz bourbon
1/2 oz fresh lemon juice
1 lemon slice
1 brandy-soaked cherry, for garnish
Method
Pack an old fashioned glass with ice or chill for a few minutes in the freezer. Meanwhile, make a simple syrup by combining fresh cherry pieces, water and sugar in a saucepan.
Heat on low, stirring to help sugar dissolve and pressing on cherry pieces lightly to release their juices. Turn off heat, cool, and remove cherry pieces with a slotted spoon.
In chilled glass, combine bourbon, lemon juice, and 1/2 oz cherry simple syrup. (Save remaining syrup for the next drink.) Mix well, add ice and garnish with a slice of lemon and a brandied cherry.