Cherry Martinez
Ford's Gin, Schladerer Kirschwasser, Cherry-Infused Vermouth, Maraschino Liqueur, Bitters
Bartender David Chapman of Kimball House | Atlanta
Yield: 1 cocktail
Adapted by StarChefs | February 2018
INGREDIENTS
Cherry-infused Vermouth:
400 grams pitted and de-stemmed cherries
750 milliliters Lustau rojo vermut
To Assemble and Serve:
1½ ounces Ford’s gin
½ ounce Schladerer kirschwasser
¼ ounce Maraska maraschino liqueur
2 dashes Boker’s Bitters
Maraschino cherry
Lemon peel
METHOD
For the Cherry-infused Vermouth:
Heat the water bath of an immersion circulator to 140°F. In a vacuum bag, combine cherries and vermouth; seal. Cook sous vide 2 hours, remove from circulator, and chill in an ice bath. When chilled refrigerate overnight, at least 8 hours. Through a chinois lined with cheesecloth, strain vermouth and funnel back into the bottle. Store in refrigerator.
To Assemble and Serve:
Into a mixing glass, combine gin, kirschwasser, 1 ounce Cherry-infused Vermouth, maraschino liqueur, and bitters. Stir 30 seconds. Strain into a chilled Nick and Nora. Garnish with cherry and express lemon peel over top, discarding peel.
