Sour-Cherry Old-Fashioned
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2sour cherries, stemmed and pitted
- One 2-inch strip orange peel
- 1sugar cube (or ½ teaspoon sugar)
- 2 or 3dashes bitters
- 2ounces rye or bourbon.
Nutritional analysis per serving (1 servings)
173 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 0 grams protein; 0 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the cherries, orange peel, sugar and bitters in an old-fashioned glass; crush the sugar and cherries with a muddler, spoon or anything else that will get the job done. Fill the glass with ice, add the whiskey and stir until the drink is cold, about a dozen times.
Private Notes
Comments
An easy cheat for simple syrup... One half teaspoon sugar in one teaspoon of water in a shot glass... 15 seconds in the microwave... then you have simple syrup. It works perfectly in this cocktail.
Muddle the cherries, bitters and a sugar cube, then add a splash of water (or Cointreau) and stir for a minute or so. Walk away and make a plate of cheese. Come back, stir the muddled mix a minute, then add bourbon or rye (my taste runs to rye), and stir again. Gives the sugar a chance to dissolve. And, well, cheese.
Granulated sugar helps with muddling, simple syrup does not.
Better still, buy some sour cherries, pit them, toss them in a pint jar, cover in rum or vodka, let sit 6 months, then follow the recipe here using maple syrup instead of simple syrup. You'll thank me!
We infuse sour cherries with bourbon each summer and it is fabulous in cocktails like this. Wonderful in vodka and rum as well!
Muddle the cherries, bitters and a sugar cube, then add a splash of water (or Cointreau) and stir for a minute or so. Walk away and make a plate of cheese. Come back, stir the muddled mix a minute, then add bourbon or rye (my taste runs to rye), and stir again. Gives the sugar a chance to dissolve. And, well, cheese.
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