One of the great things about this time of year in Sydney is the fresh cherries. Head up to the Kings Cross markets on a Saturday and you’;l find at least a couple of stands selling beautiful boxes of cherries.
While the fruit are quite hard to whip up into cocktails, short of making syrups or muddling handfuls and steeping them in spirits, there is another side of the proliferation of these special little fruit, Pressed Cherry Juice. The juice is made from those cherries not pretty enough to move of the shelf, luckily, these are also some of the sweetest and juiciest as well.
The juice is not a manufactured product, so expect a lot of variation between products and you’ll need to tweak the recipe to make sure you don’t just end up with Cherry tasting juice that’s alcoholic.
The Cherry Gin Sour
60mls Tanqueray 10 Gin, 10 mls pressed cherry juice, 15mls freshly squeezed lemon juice, 5mls sugar syrup. Combine all ingredients over ice in a shaker, shake, strain over a sour glass filled with fresh ice. Green garnishes look great against the deep red of the drink.