Rye Whiskey Sours With Homemade Cocktail Cherries

Let's Cook

1. Step 1.

   To make the cocktail cherries, combine 1 pound fresh or frozen sour cherries (pitted or not), 1 cup water, 1 cup sugar, a 2-inch strip of lemon zest, and a pinch of kosher salt in a small saucepan. Bring to a boil over high heat, stirring until the sugar dissolves, then reduce to a simmer and cook for 5 minutes, stirring occasionally.

2. Step 2.

   Remove the pan from the heat and discard the lemon zest strip. Stir in ¼ cup bourbon, rye, or other whiskey (optional). Divide the cherries among three half-pint jars, then pour the cooking liquid into each jar until it reaches ½ inch below the rim. Clean the rims, seal with lids, and refrigerate until chilled. The cherries are ready to use in cocktails and will keep for up to 2 weeks in the refrigerator.

3. Step 3.

   To make the whiskey sours, fill a large cocktail shaker with ice. Add 1 cup American rye whiskey, 4 to 5 tablespoons syrup from the Homemade Cocktail Cherries (or 2 teaspoons superfine sugar), and ¼ cup freshly squeezed Meyer lemon juice (from about 1 large lemon). Shake hard for a full 30 seconds.

4. Step 4.

   Fill 2 highball glasses or 4 lowball glasses with ice. Strain the cocktail mixture over the ice. For each glass, thread 2 Homemade Cocktail Cherries onto a cocktail skewer, then add a halved orange slice (¼-inch-thick), then a third cherry. Serve immediately.