February is National Cherry Month, and you may be thinking to yourself... wait what? February? Isn't there still snow on the ground? Although February brings cold winter days, it is rooted in numerous historical events that pertain to this beloved superfruit.
In February 1912, twelve varieties of cherry trees were shipped from the city of Yokohama, Japan. Upon arrival in Seattle, they were transferred to Washington. D.C. and planted along the Potomac Tidal Basin on March 27th. These three thousand cherry trees were a gift of friendship to the people of the United States from the People of Japan.
Another reason February is fitting is George Washington’s Birthday (Presidents’ Day), and who can forget the story about George Washington using a hatchet to cut down
his father’s favorite tree, which happened to be a young English cherry tree. After being questioned about the act, Washington fessedn up as said “I cannot tell a lie, I chopped down the cherry tree.”
As National Cherry Month comes to a close, let's toast to these little red gems that are packed full of flavor. Check out these recipes from the Oregeon Cherry Growers, part of the Pacific Coast Producers.
Cherry Lime Fizz
Recipe courtesy Amy Johnson
Ingredients
5-6 Royal Harvest Bordeaux Cherries, stemless
2 tsp sugar
.5 oz fresh lime juice
½ cup crushed ice
4 oz club soda or sparkling water
2 oz vodka or tequila (omit for mocktail*)
Method
- Place cherries in a glass with sugar. Muddle together. Stir in lime juice.
- Add ½ cup of ice to glass. Pour in club soda and alcohol of your choice.*
- Gently stir to incorporate.
Mexicali Cooler
Ingredients
1.5 oz mezcal
1 oz Royal Harvest™ Nature’s Maraschino Cherry juice
.75 oz fresh lime juice
Mexican lager
Method
- Add all ingredients except Mexican lager to a shaker and shake with ice. Strain over fresh ice in a pilsner glass.
- Top with Mexican lager. Garnish with lime wheel and maraschino cherry.
My Cousin Rosemary
Ingredients
1.5 oz bourbon
.75 oz Manzanilla sherry
.75 oz rosemary syrup (recipe below)
.5 oz fresh lemon juice
3 Bordeaux cherries
Seltzer
Method
- Muddle 3 Bordeaux cherries in a cocktail shaker. Add all ingredients except seltzer and shake with ice. Strain into a collins glass, add fresh ice, and top with seltzer.
- Garnish with a rosemary-skewered Bordeaux cherry.
Ingredients for rosemary syrup
5 sprigs of fresh rosemary
3 cups water
2 cups sugar
Method
- Simmer five sprigs of fresh rosemary with three cups of water until it reduces to two cups (about 20 minutes).
- Strain to remove rosemary and return to pan. Add 2 cups of sugar and stir until dissolved, heating if necessary.
Purple Pearl
Recipe courtesy of Stephanie Kingman, Bartender, The Parish, Tucson, AZ
Ingredients
1.5 oz strawberry/habanero infused tequila
2 oz Royal Harvest™ Bordeaux cherry juice
.5 oz agave nectar
.5 oz fresh lemon juice
Served over ice
Charcoal salt
Method
- Salt the rim of glass with charcoal salt.
- Add all ingredients into cocktail shaker and shake with ice. Strain into glass over fresh ice.
- Garnish with a lemon slice.
Cherry St. Sour
Ingredients
1.5 oz rye
1 oz fresh lemon juice
.5 oz cinnamon demerara syrup (recipe below)
.5 oz Amarena cherry juice
1 egg white
Full-bodied red wine (such as cabernet)
Method
- Dry shake all ingredients except red wine.
- Add ice and shake again. Strain into glass.
- Serve in a rocks glass over ice or up in a coupe.
- Finish with a float of red wine and garnish with an Amarena cherry.
Ingredients for the cinnamon syrup
6 cinnamon sticks
4 cups water
2 cups demerara sugar
Method
- Simmer six cinnamon sticks with four cups of water until it reduces to two cups (about 40 minutes).
- Remove cinnamon sticks. Add two cups of demerara sugar and stir until dissolved, heating if necessary.
Bordeaux Cherry Bourbon Smash
Ingredients
½ of a lemon, cut into wedges
5 Royal Harvest Bordeaux™ Cherries
2.5 oz bourbon
1 T warm honey or maple syrup
Splash of cherry juice
Mint and extra cherries for garnish
Ice for serving
Method
- In the bottom of your glass or shaker add the cherries and the lemon wedge. Muddle well until you’ve released all of the juice from the lemons and have combined with cherry pieces.
- Add in the honey or maple syrup (honey is easier to combine if warmed a bit in micro first), bourbon, a splash of cherry juice and combine.
- Serve over ice garnished with more cherries and fresh mint.
