Total Time
5mins
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!

Ingredients Nutrition

  • 1 14 ounces rye whiskey
  • 34 ounce cherry eau de vie (known as kisch or kirschwasser)
  • 14 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)

Directions

  1. Fill a pint glass with ice.
  2. Add the rye, cherry eau-de-vie, creme de cacao and bitters, and stir well.
  3. Strain into a chilled coupe and garnish with the cherries.
  4. *Griottine cherries can be found in the International section in supermarkets or they can be purchased online.

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