Summer Cherry Sours

Published On August 15, 2012 | By Russell van Kraayenburg | Brandy, Cocktails, Whiskey

View the original post at Chasing Delicious.

While whiskey is distilled from grains and brandy is distilled from fruit, both have a flavor profile that I believe pair well together, especially in a drink like this containing sweet and tart/sour fruits.

Take care to note when mixing the Cherry Citrus-Ade to use as a cocktail mixer in the Summer Cherry Sours, you skip the step where you add water.

Cherry Citrus-Ade: I suggest buying sweet cherries for this recipe though you can use any variety of your choosing. Muddling the cherries helps get their juices into the drink. This will be a pulpy drink.

View the original post at Chasing Delicious.

Russell van Kraayenburg is Editor-in-Chief at The Boys Club and blogger at Chasing Delicious.

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About The Author

is a born and bred Texan who's always looking for a way to add a little BBQ to his cocktail. He is the Editor-in-Chief of The Boys Club and Founder and CEO of Rambunctious House Media, the food-obsessed company behind The Boys Club, Chasing Delicious, and Follow Russell on twitter @rvank.

3 Responses to Summer Cherry Sours

  1. Pingback: Shaken, not stirred [Giveaway] :: JessKa's Kitchen

  2. Pingback: Summer Cocktail Menu Series: May

  3. Lisa says:

    Where did you get the black mason jar lids and rings?

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