Supposedly, July 27th was National Scotch Day. I know it’s not the most popular holiday, but the timing was pretty good (it was a coincidence, really) for describing the Scotch tasting event last week and for featuring the Blood and Sand cocktail the week before. I thought about selecting another Scotch drink this week but I decided it was time to move on. That’s when a friend of mine finally tracked down some Cherry Heering and made the Blood and Sand. I wondered if perhaps there were other readers looking for additional ways to use cherry brandy, so I thought I would feature the Singapore Sling.
It can be a delicious cocktail, depending on the recipe you use. That said, it’s just as easy to make one taste awful. Part of the problem is that like a lot of cocktails, the original recipe was lost and this has caused
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If you have visited your grocery store recently you may have noticed that fresh cherries are in season again. Seeing those dark, ripe cherries ready to burst inside the little plastic bins always makes me think about the same thing: homemade cocktail cherries. You may wonder, what’s the point? Can’t you just buy a jar of bright red maraschino (mar-a-SHEEN-oh) cherries that last forever? Sure you can, but allow me to explain what you are really getting inside that jar and you might reconsider that purchase. Besides, it’s not hard to make your own maraschino (mar-a-SKEEN-oh) cherries for special cocktails. As you noticed, there’s a pronunciation difference here, but that’s just the beginning.
Understanding the point of making your own cocktail cherries requires a brief walk through the history of this garnish. Originally, cocktails were decorated with marasca cherries, a variety grown in northern Italy known for their decadent
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I had originally wanted to feature the Brandy Crusta for the Drink of the Week, but the key to that cocktail is getting a full peel of a lemon to sit just right—like a skirt—around the inside of a wine glass. Actually, my best wine glass was too tall for this, and a cocktail coupe was too wide at the rim for the full peel to sit properly, and other glasses looked strange and. . . well, you get the idea. I just didn’t feel like I had the right glass for the Crusta, and believe me when I tell you that I have a lot of cocktail glassware! In the end, I decided that if I was having trouble showcasing the right glass, I could hardly expect my readers to have an easier time. Besides, I couldn’t figure out how one would drink the Brandy Crusta with this
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