rhythm and booze cocktail

The Rhythm & Booze Cocktail

The Rhythm & Booze cocktail recipe by Karen Newman from winemag.com. Courtesy of Hunter Ratliff, bartender, Alex&nder. Photo by Tom Arena.

Serves 1

What you’ll need…

  • 2 Brandied Cherries
  • 15ml Lemon Juice
  • 5ml Cherry Juice (from jar of brandied cherries)
  • 20ml Simple Syrup 
  • 60ml Aged Brandy 
  • 60ml West + Wilder Pinot Noir
  • Ice cubes
  • Garnish: 1 Brandied Cherry

How to make it…

  1. In bottom of large rocks glass, muddle brandied cherries. Add ice, and set aside.
  2. In cocktail shaker with ice, combine fruit juices, simple syrup, brandy and wine.
  3. Shake well, and strain into prepared glass.
  4. Garnish with brandied cherry.
  5. Enjoy! Don’t forget to tag us in your creations on instagram.

Making Brandied Cherries…

  1. Adapted from The Nomad Cocktail Book, by Leo Robitschek (Ten Speed Press, 2019)
  2. In saucepan, combine ½ cup sugar, 1 navel orange peel and 3 split vanilla beans with ¾ cup water.
  3. Bring to boil over high heat. Reduce to simmer, and add 2 cups washed and pitted Bing cherries. Cook to warm through, then remove from heat and stir in ½ cup aged brandy.
  4. When cool, pour cherries and liquid into airtight container. Refrigerate at least 5 days before using. Kept in fridge, cherries will be good for 6 months, but taste best after 2 weeks.

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