Ingredients
Brandied Cherries
Probably the most Iconic Cocktail Garnish around, most cherries fall into one of two categories: Cheap and Terrible, or Delicious but Expensive. These split the difference, being delicious while staying affordable. They are also a great way to take advantage of cherry season while they’re around, and save a few for the winter months.
This recipe is adapted from Daniel Shoemaker’s recipe in The Bar Book
5 lbs Ripe, Firm, Sweet Cherries
1/2 cup Juniper Berries, whole
1/2 cup Allspice Berries, whole
6 Cinnamon Sticks, lightly crushed
3 Star anise, whole
2 Vanilla Beans, Split Lengthwise
5 cups White Sugar
8 oz Fresh lemon juice, strained
3 cups Cherry Juice
20 oz Brandy
Clear away anything that you don't want to get spattered with cherry juice. It sprays and it stains, even when you're careful, so wear an old t-shirt.
Pull off the stems and punch out the pits of the cherries with a cherry pitter. Fill Mason Jars with pitted cherries.
Bring Juices to a simmer, add sugar and stir just until dissolved.
Add the spice bundle and continue to simmer for about 5 minutes.
Pour in the brandy, stirring to mix.
When the liquid is warmed through, remove the pot from the heat. (Be sure not to boil the liquid because you don't want to cook off too much alcohol.)
Give the jars a good tap on the counter to settle the fruit so there are minimal air gaps.
Ladle the hot syrup into the jars up to about half an inch from the rim.
Place the flat part of the lid on the jar, and screw the band on lightly.
Allow them to cool and let the seals form properly.
You'll hear a nice pop as the vacuum forms and the lid is sucked down.
Tighten the rings of all the jars that have sealed properly.
Nut Milk
Nut Milk is great on its own, but is also an excellent addition to cocktails, a base for syrups, and so much more.
1 Cup raw, unsalted nuts of any kind. Preferably without skins
2 Cups warm water, plus more for soaking
Soak the nuts: Place the nuts in a medium bowl. Cover with about 1 inch of warm water. Cover the bowl and let sit overnight at room temperature or for up to 2 days in the refrigerator. The longer the nuts soak, the creamier the milk will be.
Drain and rinse the nuts: Drain the nuts through a fine-mesh strainer or colander, then rinse them thoroughly under cool running water.
Combine the nuts and water in a blender: Place the nuts in a blender (or a food processor) and add the 2 cups of warm water.
Blend on high speed: Pulse the blender a few times to break up the nuts, blend on high for 30 seconds, then let rest for 30 minutes. The water should be white and opaque. (If using a food processor, process for 4 minutes total, pausing to scrape down the sides halfway through.)
Strain out the nut meal: Line the fine-mesh strainer or colander with either an opened nut bag or 2 layers of cheesecloth and set over a measuring cup (or bowl if you don't have one big enough). Pour the nut mixture through the strainer. Gather the nut bag or cheesecloth around the nut meal and twist closed. Squeeze and press with clean hands to extract as much nut milk as possible. You should get about 2 cups.
Sweeten to taste: Taste the nut milk, and if a sweeter drink is desired, add sweetener to taste.
Refrigerate the nut milk: Store the nut milk in sealed containers in the refrigerator for up to 4 days. Save the nut meal for another use.