I was poking around our bookcase the other day and came across the book Imbibe! which I’ve never read, and still haven’t. But it did get me googling the author’s name David Wondrich, which brought me to Imbibe Magazine’s website (what a great site!) There are so many cocktail recipes it’s hard to pick one. I chose “The Dewberry Hotel’s Panic Button” definitely not for it’s name (although it's not hard to imagine a cocktail being named as such in 2017) but that it contained bourbon and two liqueurs that I’ve been wanting to try out for a long time. Amaro Averna, an Italian digestif, and Heering Cherry liqueur. I made the drink exact to the recipe, but it didn’t look like the drink in the article, however it tastes really good. Jeff thought it was sweet, but I didn’t find it too sweet, lots of earthy flavors with a taste of cherry that’s not overwhelming. I recommend using a large ice cube since they melt much slower than traditional ice cubes, here I used Tovolo Sphere ice molds, we have similar size large cube trays but these seemed to work nice for this style glass, plus they look like snow balls. Oh and just about the best maraschino cherries I’ve ever tasted are Bada Bing Cherries. Wishing you all well for the new year! Goodbye 2017, you were a really weird year. Cheers to 2018!
New Year’s Cherry Bourbon Cocktail
- 1 1/2 ounce Bourbon
- 3/4 ounce Amaro Averna
- 1/2 ounce Campari
- 1/2 ounce Heering cherry liqueur
- 1/4 ounce fresh lemon juice
- Large ice cubes or spheres
- Maraschino cherries
Shake all the ingredients with ice to chill, then strain into a glass holding a single large ball or cube of ice. Garnish with cherry.
Recipe adapted from Imbibe Magazine