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Ingredients
FOR THE DATE-INFUSED BOURBON
15 dates
1 750-ml bottle bourbon
FOR THE BRANDIED CHERRIES
1 pound dark, sweet cherries (preferably fresh, but frozen is okay)
2 tablespoons sugar
2 teaspoons lemon juice
1 small cinnamon stick
3 ½ tablespoons brandy
FOR THE COCKTAIL
1 orange
2 brandied or maraschino cherries
3 dashes Angostura bitters
2 ½ ounces (5 tablespoons) date-infused bourbon
Preparation
FOR THE DATE-INFUSED BOURBON
- Step 1
Infuse the bourbon: in a jar fitted with a lid, combine the dates and bourbon. Cover tightly and store in a dark place for 2 to 4 weeks. (The longer it sits, the sweeter it becomes.) Strain, then pour through a coffee filter for clarity. Store in a sealed bottle or jar until ready to use.
- Step 2
Make the brandied cherries (optional): wash and pit the cherries. In a medium saucepan, combine the sugar, 2 ½ tablespoons water, lemon juice and cinnamon stick. Bring to a boil, then reduce the heat to low, add the cherries and simmer for 3 minutes. Remove from the heat, discard the cinnamon stick and stir in the brandy. Cool. Store in a sealed jar and refrigerate until ready to use.
FOR THE BRANDIED CHERRIES
- Step 3
To make one cocktail: Leaving the peel on, cut the orange in half lengthwise, then cut a ¼-inch-thick slice. Cut the slice in half horizontally. Combine the orange slice half, one cherry and the bitters in a tumbler and crush with a muddler or the back of a wooden spoon. Add a few cubes of ice and the bourbon and stir. Top with the remaining cherry.
Private Notes