TBD: An Indian Summer Refreshment

Ingredients for the TBD

Inspired by Alex Day’s Tinker’s Stand No. 1 and the Balaton cherries which I put up a few weeks ago, I created this Indian summer refreshment which, for lack of a better name, I have called “TBD”. This either stands for “To Be Determined” or “To Be Drunk.” I leave it to you to decide. TBD incorporates cherries with candied ginger, bitters, and lime slivers, the flavors of which play joyously against bourbon and Lillet. Make it at the end of a warm day, as the sun is going down. Sit outside and enjoy!

TBD

2 quarter-sized slices of candied ginger, minced
4 – 5 brandied cherries (see note below)
1 – 2 healthy dashes Fee Brothers Whiskey Barrel Aged bitters
1/4 of a lime, cut into thin slices
2 oz. bourbon (I recommend Evan Williams single barrel)
3/4 oz. Lillet Blanc

Put the ginger, cherries and bitters into a mixing glass.
Muddle hard, turning everything in the glass into a pulp.
Add the lime slivers, muddle some more to express the juice.
Leaving the muddler in the glass, add the bourbon and Lillet.
Swish the muddler about to loosen and remove any pulp which may be stuck to it.
Remove the muddler.
Fill the mixing glass with ice and shake vigorously for 20 seconds.
Fine strain into a chilled coupe.

Notes:

If you don’t have brandied cherries then you may substitute Italian candied amarena cherries. As these are much more intensely flavored, I would recommend using no more than 4 of these per cocktail.

There’s a tendency for the ginger to stick to the bottom of the mixing glass after muddling. Be sure you shake hard enough so the stuck bits get dislodged and mixed up with the rest of the cocktail.

Pulping cherries and candied ginger for TBD
TBD

[Apologies for the crappy photo of the drink itself. I had great light but nothing was quite in focus. Grumble, grumble. grumble.]

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