The Bourbon & Kirsch cocktail was inspired by the classic cherry bounce, a cocktail that goes as far back as George Washington. The cherry bounce is primarily cherries, sugar, and a spirit, such as brandy or whiskey, that have been combined and left to ferment for several months. Well, I didn’t want wait that long, so I used kirsch, a cherry-flavored brandy, in place of the cherries, and sweetened it with just a touch of sweet vermouth. The kirsch plays well with the bourbon and comes to the forefront. Lemon peel gives it that sexy-sort-of-cocktail-look and brightens the flavors with just a hint of citrus. If you don’t think you’re much of a bourbon or whiskey drinker, you might be surprised. Pour it over ice and get ready to say “wow!” Okay, so it’s not exactly a cherry bounce, but I think it just might happily tide you over in the meantime.
Bourbon & Kirsch Cocktail Recipe
1 ounce (30 ml) bourbon or rye whisky
1/2 ounce (15 ml) sweet vermouth
1 ounce (30 ml) kirsch (cherry brandy)
1 generous piece of lemon peel
Add ice cubes to a tall glass. Add the bourbon, sweet vermouth, and kirsch. Stir for 10 seconds. Pour into a glass over ice. Add the lemon peel and serve.
Enjoy it with Truffled Mushroom Puffs with Herbed Goat Cheese.
As seen in JNSQ style magazine for iPad.
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