
From Imbibe Magazine·View original →
Combine ingredients in a shaker tin and fully shake with cubed ice for 10-12 seconds. Strain into a chilled champagne goblet or coupe, served up. Garnish with one cherry on the lip of the glass by creating a small slit on the underside of the fruit.
Tart Cherry Syrup: Combine one cup of tart cherry juice and one cup of white granulated sugar in a small saucepan. Heat on medium to a low simmer for ten minutes while stirring ingredients to combine. Store in a non-reactive container with a lid and refrigerate before use. This will keep for up to two weeks.