Ginuary 5th: Cherry Pop.

Happy birthday to me! I was super lazy today (and rightly so, birthday rules)—so lazy that what I’d planned for today’s gin ended up a bit… delayed. Luckily I had a fridge full of fresh Tassie cherries and this recipe on hand!

Cherry Pop

  • 60ml gin (I used Tanqueray)
  • 15ml maraschino liqueur
  • 30ml freshly squeezed lemon juice
  • 15ml simple syrup
  • 3 pitted cherries

Muddle the cherries and the sugar syrup in the bottom of the shaker. Add the other ingredients and shake with ice. 

Strain into a chilled rocks glass filled with crushed ice and garnish with a cherry!

 cherry poppin' daddies 

This is a tasty, tasty sour, and I love a rocks glass with crushed ice! 

I have recently acquired the PDT Cocktail book, where this recipe comes from, but it was the Gin Queen’s post that brought it to my attention right in time for cherry season. I try to do at least one cherry gin day each year because of Tasmania’s amazing cherries, so I pocketed that link and was glad to have it on hand tonight. Those cherries in my fridge aren’t going to eat themselves, after all… any other good cherry options out there? Let me know.

Maraschino liqueur has been a very handy investment to have in my home bar. I’d recommend it to any gin lover wanting to expand their bar, because it’s come in handy for so many drinks. I’m just about done with my first bottle, so it really goes the distance too.

Anyway, I’ve got a new Bachelor episode to watch and tomorrow’s gin to finish preparing, so, gotta zip!