Go to the Globe and Mail homepage

Jump to main navigationJump to main content

Double cherry whisky sour (Chris Young for The Globe and Mail)

Double cherry whisky sour

(Chris Young for The Globe and Mail)

Double cherry whisky sour Add to ...

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.

Follow us on Twitter: @GlobeFoodWine

  • 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.

In the know

Most popular videos »

Highlights

More from The Globe and Mail

Most popular