Boozehound - Jason Wilson [100]
Makes about 65 cherries
These cherries, by Todd Thrasher, have a much more complex, sweet-and-savory taste than the neon-red maraschino cherries you find in jars at the supermarket. The cherries will keep, covered and refrigerated, for about two weeks. They’re perfect in a Black Manhattan or a Red Hook.
2 pints Bing cherries, pitted
1 tablespoon salt
2¼ cups sugar
Juice of 1 medium lemon
1 tablespoon almond extract
Place the cherries in a shallow heatproof glass or ceramic bowl.
In a medium saucepan over high heat, combine 1¼ cups of water and the salt. Bring to a boil, stirring to dissolve the salt. Remove from the heat; allow to cool for 10 minutes, then pour the liquid over the cherries. Cover and refrigerate overnight.
Drain the cherries, discarding the liquid, and rinse them with cold water. Wash the bowl in which the cherries were refrigerated and return them to the clean bowl.
In a small saucepan over medium-high heat, combine the sugar, lemon juice, and ¼ cup of water. Bring to a boil, stirring to dissolve the sugar, then remove from the heat and add the almond extract. Pour the mixture over the cherries; let cool, then cover and refrigerate overnight, stirring occasionally.
Adapted from a recipe by Todd Thrasher of Restaurant Eve, the Majestic, and PX, Alexandria, Virginia
SIMPLE SYRUP
Makes 1⅓ cups
Simple syrup is integral to so many cocktails and is very easy to make.
1 cup sugar
1 cup water
In a small saucepan, combine the sugar and water over medium heat, stirring until the sugar dissolves. Bring to a slow, rolling boil, then decrease the heat to medium-low and simmer for 5 minutes. Transfer to a heatproof container and let cool to room temperature. Cover tightly and refrigerate until chilled through before using; store indefinitely in the refrigerator.
CINNAMON SYRUP
Makes ⅔ cup
You can also make infused simple syrups by adding ingredients like citrus zests, split vanilla beans, and herbs like rosemary to the pan. This variation uses cinnamon; it’s used in Don’s Mix (along with grapefruit juice), which is a key ingredient in the Zombie.
⅓ cup sugar
⅓ cup water
2 (3-inch) cinnamon sticks
In a small saucepan, combine the sugar, water, and cinnamon sticks over medium heat, stirring until the sugar dissolves. Bring to a slow, rolling boil, then decrease the heat to medium-low and simmer for 5 minutes. Transfer to a heatproof container and let cool to room temperature. Discard the cinnamon sticks. Cover tightly and refrigerate until chilled before using; store indefinitely in the refrigerator.
HONEY SYRUP
Makes 3 cups
This is another variation on simple syrup, called for in recipes like the Hans Punch Up.
1 cup water
2 cups honey
In a medium saucepan, combine the water and honey over medium-high heat. Bring to a boil, stirring until the honey has dissolved. Decrease the heat to medium-low and simmer for 5 minutes. Transfer to a heatproof container and let cool to room temperature. Cool completely before using or storing in the refrigerator in a glass jar, where it will keep for 2 to 4 weeks.
ORGEAT SYRUP
Makes 2½ cups
This almond-flavored syrup is a key ingredient in many tiki drinks, such as the Mai Tai and Navy Grog. Premade brands such as Fee Brothers, Torani, and Trader Vic’s are available, but this version is much better.
3 ounces blanched almonds, coarsely chopped
1 ounce almond meal or almond flour
2¾ cups plus 1 tablespoon sugar
4 cups water
3 drops rose water
4 drops orange flower water
¼ teaspoon almond extract
In a large saucepan over high heat, combine the almonds, almond meal, ½ cup plus 1 tablespoon of the sugar, and the water. Bring to a boil, then remove from the heat. Cover, cool to room temperature, and let sit overnight in the refrigerator.
Strain the liquid through a cheesecloth-lined fine-mesh strainer into a separate large saucepan over medium heat. Add the remaining 2¼ cups of sugar, stirring until the sugar has dissolved. Bring to a slow, rolling boil, then decrease the heat to medium-low and simmer