Mixed Greens Blog

Mixed Greens Blog
Living Sustainably in the Pacific Northwest

07
August
2008

At the Locabar: Cherry Temple

cherrytemple1 of 54

It all started with bag of Bing cherries from the Lake City Farmers Market. One thing lead to another and before I knew it, Charlie and I were mixing up a batch of cocktails on Wednesday afternoon.

cherrytemple38 of 54 But let me back up. It really started with a video I saw at gourmet.com showing how to make cherry juice without pitting the cherries. It’s really very easy and I’ll describe it. But first I have to show you a photo of the non-alcoholic drink we invented, the Cherry Temple, using this beautiful juice.

cherrytemple50 of 54 It’s so delicious and is the perfect drink for a hot summer afternoon. Too bad cherry season is so short. I could get used to having this adult-friendly northwest version of the Shirley Temple more often.

Back to the cherry juice. Just wash your cherries and put them in a blender, pits and all. Add a little water to get them started. Blend for a minute or so and then pour into a fine sieve. Press the fruit with a wooden spoon to get all the juice out.

cherrytemple33 of 54 I’m not completely convinced this is the best method of cherry juicing but it works pretty well. I’m anxious to try it with watermelon. While I was at gourmet.com I saw another video showing how to pit cherries using a paperclip. I tried that also and I have to say that a cherry-pitter is much more fun to use. With a paperclip you use the end and dig the pit out. Not too pretty, but it works.

cherrytemple27 of 54 There is one more special ingredient needed for both versions of this drink — ginger simple syrup. Having a jar of this in the fridge could lead to all sorts of beverages.. not exactly local, but very exotic.

Ginger Simple Syrup

1/2 lb ginger, sliced not peeled

4 cups water

3/4 cup sugar

Boil ginger and water until reduced by a half — about 20 minutes. Let it cool about 5 minutes, then strain the ginger out. Stir in the sugar until it dissolves.

Cherry Temple (for 1)

11/2 oz cherry juice

2 oz Vodka — give Dry Fly a try — it is small-batch distilled right here in Washington

1 oz sake

1/2 oz lemon juice (about 1/2 lemon)

1 oz ginger simple syrup

Put all of the above in a cocktail shaker. Add ice and shake. Serve over cracked ice and garnish with a cherry or two.

Cherry Temple (non-alcoholic for 1)

2 oz ginger simple syrup

1/2 oz lemon juice (about 1/2 lemon)

sparkling water

cherry juice

Fill a glass with cracked ice. Pour in ginger simple syrup and lemon juice. Pour sparkling water up to the top of the ice. Top off with cherry juice and garnish with cherries. Stir.

cherrytemple51 of 54 This recipe was inspired by Suzanne Allard’s prize-winning recipe, Whoop,There it is, from last year’s Great American Distillers Festival. This year’s festival will be in Portland on August 23 & 24th.


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1 Responses »

  1. These photographs are beautiful!