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Posted by on Jun 27, 2013 | 0 comments

Summer Perfection: Rum-Soaked Cherry Cocktail

Summer Perfection: Rum-Soaked Cherry Cocktail

I came home with a jar of rum-soaked “cherry bombs” from the Spring Del Ray Food Swap, so I challenged Matt, my husband and in-house mixologist, to create a cocktail starring this delicious, hand-made maraschino liquor.

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He first put two cocktail glasses in the freezer to chill and then pulled out a decent all-purpose rum.

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He juiced one grapefruit and a lime.

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Then measured out 1 full ounce of grapefruit juice and 1.5 ounces of fresh lime juice and poured the juices into a mixing glass.

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He added roughly 1 teaspoon of super fine sugar to the juices.

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And poured in 1 ounce of the maraschino liqueur.

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He put ice in the shaker.

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And 4 ounces of rum over top of the ice.

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And shook the entire mix for about 10 seconds.

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He strained the mix into the chilled cocktail glasses.

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Last, he garnished each one with one of the soaked (and quite potent) cherries.

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Matt based this cocktail on the recipe for a Hemingway Daiquiri, or “Papa Dobles,” as they came to be known, for Hemingway’s tendency to order doubles, although usually without sugar.

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The drinks were often served frozen, which would be a great way to make Matt’s version too.

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