I recently bought a bottle of sweet black cherry juice.

Roslind has been using it to flavour iced tea and lemonade.

I've been inventing new cocktails. I discovered that I have 30
whisky cocktails in my Meal Master calling for cherries in some
form, quite often maraschino cherries, which I detest, as a garnish.
But I have been using them as a spring board to slightly new
variations.

This first one is dirt simple:

--MM

Cherry Manhattan #1

2 oz rye whisky
1/2 oz dry vermouth
1/2 oz black cherry juice

Pour on the rocks, stir and imbibe.

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A fancier version;

--MM

Cherry Manhattan #2

2 oz rye whisky
1/2 oz dry vermouth
1/2 oz black cherry juice
1/2 oz Cointreau
1 ts lemon juice

Pour all the ingredients into a mixing glass full of ice. Stir until
well chilled, and strain into a chilled coupe glass.

If you prefer your drinks shaken not stirred then by all means
use a cocktail shaker.

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Cheers

Jim


... As long as distilleries pump out stress medicine I shall survive.

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