“Finding drinks that meld well with cherry syrup and being able to utilize it on a consistent basis isn’t easy,” says Josh Ibañez, bartender at Seattle’s Rumba and The Doctor’s Office. “It should play a role and also uplift all the other ingredients.” This is precisely what the syrup does in Ibañez’s aptly named My Cherry Amour, where it plays off of the tart cherry liqueur in the drink, creating another layer of like-flavor to complement the rum and amaro base as well as the pineapple and lemon juices that complete the recipe.
My Cherry Amour
Josh Ibañez | Seattle
Ingredients
Serving: 1
- 1 ounce aged rum, preferably Ten to One Dark
- 1 ounce pineapple juice
- 3/4 ounce Amaro Ramazzotti
- 1/2 ounce lemon juice
- 1/4 ounce Leopold Bros. Michigan Tart Cherry Liqueur
- 1/4 ounce unaged Jamaican overproof rum, preferably Wray & Nephew
- 1/4 ounce cherry syrup (from a jar of maraschino cherries)
Garnish: pineapple wedge, brandied cherry, fresh mint
Directions
- Combine all ingredients in a cocktail shaker with ice and shake until chilled.
- Strain into a rocks glass over fresh ice.
- Garnish with a pineapple triangle, a cherry and mint.