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Recipe

  • 2 oz Fords gin

  • 0.75 oz Gonzålez Byass dry vermouth

  • 0.5 oz clarified cherry cordial*

  • tsp cherry pit syrup**

  • 2 dashes absinthe

  • 2 dashes orange bitters

Clarified cherry cordial

  • 600 grams pitted bing cherries, thinly sliced
  • 600 grams sugar
  • 1200 grams water
  • 120 grams cherry heering liqueur
  • 12 grams citric acid
  • 6 grams malic acid
  • Vacuum seal or jar and cold infuse for one week
  • pass through a strainer. add 2% pectinex spl and run through a centrifuge.
  • For home use, you can gently pass through a strainer and then again through a coffee filter for maximum clarity.

Cherry pit syrup;

  • 100 grams cherry pits
  • 500 grams 2:1 Sugar syrup
  • 5 grams citric acid
  • 35 grams cherry heering liqueur
  • Place all ingredients in a jar and shake well. Refrigerate for 6 weeks and strain.