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Rinse 2 quarts of sour cherries. Put in a large nonreactive pot and mash for several minutes to break the cherries down. Pour in enough apple-cider vinegar to cover the cherries. Cover and let stand at room temperature for 1 week, stirring daily. Stir in ½ cup of raw sugar and boil gently for 1 hour, stirring occasionally. Cool slightly, then strain through a cheesecloth-lined fine-mesh sieve. Make a test shrub: Cool 3 to 4 tablespoons of the cherry mixture. Fill a 20-ounce glass with ice. Add water or club