INGREDIENTS
Sour Cherry Syrup:
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2 lbs Sour Cherries, pitted
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5 oz Simple Syrup
Cocktails:
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2 cans Champlain Orchards Cidery Original Hard Cider
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Ice
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Lemon verbena &/or mint, to garnish
INSTRUCTIONS
Sour Cherry Syrup:
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Purée cherries and simple syrup in a blender until smooth. Strain into a medium bowl, pressing to extract as much liquid as possible.
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Bring cherry mixture and 1 cup sugar to a boil in a large saucepan, stirring to dissolve sugar; reduce heat and simmer, occasionally skimming any foam from surface, until reduced to 1 1/2 cups, 20–30 minutes. Let cool. Mix in 2 tablespoons fresh lime juice.
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Cover; chill until cold, about 2 hours.
DO AHEAD: Syrup can be made 1 month ahead. Keep chilled.
Cocktails
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Divide 3 tablespoons chilled sour cherry syrup among 6 glasses. Top off syrup with chilled cider, dividing evenly, and stir to combine. Garnish drinks with lemon verbena or mint sprigs, if desired.
| Adapted from Bon Appetit/Samin Nosrat