The perfect partner for a Rye Manhattan or a Whisky Sour
4 oz. of dried organic cherries
2 oz. of Virginia Rye Whiskey
4 oz. of water
1/4 cup of sugar
1/4 cup of water
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1 pinch of kosher or sea salt
How to make:
Rehydrate the dried cherries by combining them in an air tight glass jar with the whiskey and 4 oz. of water. Let the jar sit in the refrigerator for approximately 3-4 days, occasionally rotating the jar to mix the contents.
When the cherries are hydrated, remove from refrigerator. Then prepare the sugar mixture.
Combine the sugar, additional water, cinnamon, nutmeg and salt in a small sauce pan. Heat to a simmer, stirring until the sugar is dissolved. Now pour the cherries and liquid from the jar into the sauce pan containing the sugar mixture. Bring back to a simmer, gently stirring to make sure all the cherries are coated. Remove from heat and let cool.
Place all contents back in the sealed jar, refrigerate and enjoy.
Option: You may also use fresh cherries. Substitute 8 oz. of pitted (you may want to but a cherry pitter for this part) fresh cherries for the dried cherries and water. Then when you add the fresh cherries and rye to the sugar mixture, let them cook for 5 mins to soften.
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