Make this: Feeling Single, Seeing Double
When cherry infusion runs wild on rye whiskey, we all win.
In Kurt Maitland’s introduction of “The Infused Cocktail Book,” he dives into the reason why he put together such a book in the first place.
When I asked my good, Michal Maziarz, who is currently serving as the bar manager at the Great Scotland Yard Hotel in London, about infusions, his response was sarcastic, but also very much to the point: “We do an amazing leaf infusion — it’s called ‘tea.’”
Many of the premium cocktails you enjoy at your favorite bar or speakeasy likely feature infusions. This technique utilizes alcohol to extract flavor from an ingredient, using the resulting liquid as a key component in your favorite cocktails.
The book contains literally hundreds of varied concoctions, and I can honestly say that I’ve only experimented with a few since Maitland gifted me the book at a bar in Los Angeles a few years ago. (I appreciate you, sir!) However, there’s one recipe I wanted to share that is ridiculously easy to make if you’re willing to wait a fortnight to finish the process.
Recipe: Feeling Single, Seeing Double
If you don’t like the flavor of cherries, this isn’t for you. Also, this is a straight sipper, so enjoy slowly. However, this is a divine sip. Here’s the how-to:
Serve: Coupe or old fashioned glass
2 oz. cherry-infused rye whiskey (read below for details, but I recommend using at least a 95-proof or higher here, I used Uncle Nearest Rye 100 proof)
1 cherry liqueur-infused ice cube (read below for details)
Make: Shake cherry-infused rye with ice, then strain into a coupe. Place one skewered cherry liqueur-infused ice cube into glass. (read below for details)
Read below for details: How to infuse, ice cube and skewer
Yes, this is truly a shake-and-sip beverage. However, the time and details involved in making this beverage are key. I also used some details from Whiskey Advocate to put this all together, so big ups to them. First, the cherry-infused rye. You’ll need:
1/2 cup of dried cherries (or 4 ounces)
1 bottle of rye whiskey (95 proof or higher; consider something premium)
Make: Soak 1/2 cup of dried cherries with a full bottle of rye in a large mason jar at room temperature for at least 10 days. Maitland’s recipe book recommends 11 days, while some websites suggest two weeks. I couldn’t wait that long, and after 10 days, we were ready. Remove the cherries and save them for ice-making (read below for details). Strain and bottle the cherry-infused rye (I suggest using a decanter) and store it in the refrigerator for up to one month.
Now, the cherry-infused ice cubes. This is fun to do.
4 oz. rye-infused dried cherries
4 oz. Rothman & Winter Orchard OR Rapa Giovanni cherry liqueur
6 or 12 bamboo, wooden, or metal cocktail skewers (use bamboo or wooden for coupe glasses and metal for old fashioned glasses).
Water to fill ice cube trays.
Make: Place a few rye-soaked cherries in each silicone ice cube tray (adjust quantity based on your tray). Add 0.5 oz of cherry liqueur and water to create one ice cube. Insert a skewer and then freeze. Store the cubes in a silicone mold or remove them and keep in an airtight bag or container. Plastic wrap can also be used. The cubes should last for at least a month.
It’s tempting to sip this all the time, but the joy lies in pouring it for the homies when they come over and not telling them what it is. They’ll think they just got a glass of whiskey, but the aroma of the liquid along with the ornate ice cube will be a clear giveaway. Once they take a sip, the spiciness of the rye and the sweetness of the cherry will combine for an enjoyable experience.
The homies will be appreciative of your hard work and dedication.
Great pairing. A well rounded beverage for a Friday night.