Ginuary 11th: the Cherry Fling.

The berry influx continues with today’s recipe! On my birthday I bought 2kg of the juiciest and most delicious cherries in the world (I will fight you if you dispute this) from the Huon valley down here in Tassie, and I knew I had to turn some of them into a cocktail. Teamed with finally having a bottle of genever to play with this month, I stumbled across this recipe that oozed with potential.

The Cherry Fling

  • 60ml genever
  • 30ml fresh lime juice
  • 7.5ml sugar syrup
  • 4-6 sweet cherries


Muddle the cherries in a cocktail shaker. Add the other ingredients and ice. Shake and then fine-strain into a chilled flute. Garnish with a big fat cherry.




Full credit to Putney Farm for the creation of this one, and you can read about that creation story right here. Check out the red of my finished drink compared to theirs! Not bragging, just interesting. This is one of the reasons I love using fresh ingredients, because regionally and seasonally the results can be different in interesting ways.

CHERRIES. Also I like the name of this one, for reasons.

This was a delicious way to end a working Sunday, with the flavours coming together nicely (cherry and lime is always a winner) and the sugar not overbalancing but equalling out the lime and genever just nicely. Yes, delicious. I wonder if I have enough cherries for another. First I have to do some prep for coming days… me? Organised? Not really, don’t worry.