2 oz Broker’s London Dry Gin (47% abv)
1 oz Pama pomegranate liqueur
Juice of ½ lemon
2 tsps brandied cherry liquid
Lemon twist or thin slice
2 brandied cherries
Drop one of the cherries into the bottom of a chilled highball or rocks glass, and gently press it to release some of the juice. Fill the glass with ice. Stir the gin, pomegranate liqueur, and lemon juice with ice in a mixing glass and strain into the glass. Top with ginger ale and a lemon twist. Garnish with one of the cherries.
The drink has a nice herbal burst from the Brokers that nicely compliments the sweetness of the Pama and the cherries. The lemon and ginger ale give a nice bright citrus burst to the drink, making it quite refreshing.
1 lb sweet cherries, pitted
½ cup sugar
½ cup water
2 tsp lemon juice, fresh-squeezed
1 cinnamon stick
Pinch of all spice
1/8 tsp orange zest
Pinch of freshly grated nutmeg
1 tsp vanilla extract
1 cup brandy
Tools: cherry pitter, saucepan, ladle, jars with lids
Wash and pit the cherries. In a saucepan, combine all ingredients except the cherries and brandy and bring to a rolling boil. When the liquid begins to boil, reduce the heat to medium. Add the cherries and simmer for 5–7 minutes. Remove from heat, add the brandy and let cool. Transfer the cherries into clean jars and refrigerate, uncovered until cherries are cool to touch. Cover tightly and refrigerate.
Many thanks to Jay Hall of The Gastronom (www.gastronomblog.com) for this recipe.