Cherry Bulldog
We’ve had errands to run in the morning, and I need to finish packing, as well shall take a night bus heading Southwards tomorrow; but a much-deserved holiday can finally begin! And I’m kicking mine off with this bright-red and deliciously refreshing Cherry Bulldog, to finish off the last of the beautifully ripe little gems I found at a good price in the shop the other day (a rare enough occasion not to jump on it!) This gin cocktail could easily become a favourite of mine, but I know I can only have it when the cherries are cheap! This was an early birthday treat then, perhaps; and a very good one!
Ingredients (serves 1):
6 ripe cherries, rinsed
half a lime, cut into wedges
1 star anise
1 tablespoon demerara sugar
75 millilitres/ 2 1/2 fluid ounces (5 tablespoons) good quality London Dry Gin
15 millilitres/1/2 fluid ounce (1 tablespoon) Ruby Port
ice cubes
Halve and pit four of the cherries. place cherry halves in a shaker, along with lime wedges, star anise and demerara sugar. Muddle thoroughly with a muddler, until you have a bright red fruit purée.
Add the Gin and Port, and fill the shaker with ice cubes. Close tightly, and shake energetically, until well-chilled.
Double strain into a chilled cocktail glass. Spear reserved two cherries onto a cocktail pick, to garnish.
Enjoy Cherry Bulldog immediately!
