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.
He first put two cocktail glasses in the freezer to chill and then pulled out a decent all-purpose rum.
He juiced one grapefruit and a lime.
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.
He added roughly 1 teaspoon of super fine sugar to the juices.
And poured in 1 ounce of the maraschino liqueur.
He put ice in the shaker.
And 4 ounces of rum over top of the ice.
And shook the entire mix for about 10 seconds.
He strained the mix into the chilled cocktail glasses.
Last, he garnished each one with one of the soaked (and quite potent) cherries.
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.
The drinks were often served frozen, which would be a great way to make Matt’s version too.