From the 12 Drinks of Christmas 2017
- 2 shots Gin
- ¼ oz elderflower liqueur
- 1-2 oz. Champagne
- ½ shot lemon juice
- Dash of Bitters
- 1/4 shot Bourbon-soaked cherry simple syrup
- 1 pound Bing cherries, pitted and stem removed
- ½ cup water
- ½ cup honey
- 1 tsp vanilla extract
- Pinch of nutmeg
- 1 cinnamon stick
- 1 strip of orange peel
- 1 cup bourbon
Place the cherries in two clean pint-sized mason jars (or one large quart-sized mason jar). Set aside.
In a medium saucepan over medium-high heat, whisk together the water, honey, vanilla extract and honey until combined. Gently stir in the cinnamon strip and orange peel. Continue heating, stirring occasionally, until the mixture reaches a simmer. Reduce heat to medium-low, and continue simmering for another 10 minutes for the flavors to meld.
Remove from heat, and strain out the cinnamon stick and orange peel. Slowly add in the bourbon, and stir to combine.
Pour the bourbon mixture evenly over the cherries, then let the mixture cool completely to room temperature. Secure the lids on the mason jars, give them a shake, and refrigerate for at least 3 days before using. The recipe should last for up to 2-3 months.
*If you want softer cherries, you’re welcome to add the cherries to the honey mixture and let them simmer for that 10 minutes together. Then just stir in the bourbon, and add them to the pint jars, etc.
Place all ingredients except bitters and champagne in a shaker and add ice. Shake until cold. Pour into a glass and add the dash of bitters, then top with champagne. Garnish with a cherry.