Basil Hayden’s Bourbon creates the ideal base for infusing cherries. The process is simple. Place 25 to 30 dried cherries into a glass container. Pour approximately 5 ounces Basil Hayden’s Bourbon over the dried cherries. Seal container. Place in the refrigerator for at least 5 to 7 days before first use to allow the cherries to soak up as much bourbon as possible.
This renders a gorgeous cocktail that plays on the cherry tones of the Basil Hayden’s Bourbon while instilling a bit of fresh cherry flavor. Cinnamon notes become subtly evident where they are scarcely noticeable when Basil Hayden’s Bourbon is sipped neat.
Hayden’s ‘Cheri’ Smash– created by The Intoxicologist
6 Fresh Cherries – pitted
1/2 ounce Basil Hayden’s Infused Cherry Syrup
3 ounces Basil Hayden’s Bourbon
1/2 teaspoon Bar Syrup
Squeeze of Lemon Peel over the top
3 Basil Hayden’s Infused Cherries Garnish
Muddle the cherries, bar syrup and infused cherry syrup in a cocktail shaker. Pour in Basil Hayden’s. Add ice. Shake. Strain over ice into a large rocks glass filled half with ice. Zest a lemon peel over the drink and give it a gentle squeeze to get the essential oils out. Garnish with skewer of Basil Hayden’s infused cherries
Copyright 2009 Cheri Loughlin – The Intoxicologist – All Rights Reserved