September 15, 2009

*insert accordion and Gallic shrug here*

Tonight's drink is just over 60 years old, at least since it's first publication. It appeared in Charles H. Baker Jr.'s seminal drink guide, "The Gentleman's Companion: Being an Exotic Drinking Book, or Around the World with Jigger, Beaker and Flask," published in 1946. It's another way to use some of that kirsch that I proved to be less than enthralled with. First things wants you to use shaved ice. As I'm not in Hawai'i, land of shave-ice, I don't have any means of making it, so I crushed the ice, and then blended it with the liquid ingredients...not perfect, but it got the job done. Anyway, here we go:
The Parisian Cherry Ripe

1 1/2 oz London dry gin
3/4 oz kirsch
3/4 oz Cherry Heering

Blend with shaved ice (or blend well with crushed ice), pour into tumbler, float two bar spoons of Cherry Heering.
It's nice, I'll say that. The Cherry Heering tempers the funk of the kirsch nicely. That said, it's a little flat and a little sweet; next time I'll add a splash of lemon or lime juice to it, just to tart it up a little.

Certainly is un bête beaux, however.

The Parisian Cherry Ripe


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