sweet cherry mahattan | 6-8 sweet cherries, stemmed and rinsed, plus 1 for garnish 2 ounces rye or bourbon whiskey 3/4 ounce sweet, red vermouth 4 drops Angostura bitters ice orange twist In a tall, thin vessel, such as a cocktail shaker, muddle the cherries to a juicy pulp. Add the whiskey, vermouth and bitters, stir, and strain into a rocks glass over ice, pressing on the pulp to extract as much liquid as possible
3 1/2 cups bourbon. 2/3 cup white sugar. 4 cups fresh sweet cherries, washed, pitted, and stems removed. In med saucepan, bring the bourbon and sugar to a simmer over low heat. Simmer and stir until sugar dissolves, then turn off the heat and let sit for at least 15 mins. Pack your cherries into two 25-ounce jars. Store in air tight container for up to one year.