Prep 5 mins
Cook 0 mins
Mixologist Jaime Boudreau of "Vessel" in Seattle, named this after a sweet he ate as a child in his native Canada, a chocolate bonbon filled with a syrup-soaked maraschino cherry. His interpretation is more sophisticated with vibrant cherry aromas and a subtle chocolate flavor. F&W Magazine, June/08.Some friends were raving about these and so I thought I would post this for your pleasure!
- 1 1⁄4 ounces rye whiskey
- 3⁄4 ounce cherry eau de vie (known as kisch or kirschwasser)
- 1⁄4 ounce Creme de Cacao
- 1 dash Angostura bitters
- 2 sour cherries, skewered on a tooth pick (griottine cherries = sour cherries soaked in syrup or kirsch)
- Fill a pint glass with ice.
- Add the rye, cherry eau-de-vie, creme de cacao and bitters, and stir well.
- Strain into a chilled coupe and garnish with the cherries.
- *Griottine cherries can be found in the International section in supermarkets or they can be purchased online.