26 Oct Cocktail: Cherry Collins French Quarter
1.50 oz (45mL) Bombay Sapphire Gin
0.75 oz (22mL) Lemon Juice
0.75 oz (22mL) Cherry-Star Anise Syrup
2 dashes Bittered Sling French Quarter Bitters
4 oz (120mL) Ginger Beer
Build ingredients in a Collins glass filled with ice. Top with ginger beer and stir gently (swizzle). Garnish with two pitted cherries on a pick.
*Cherry-Star Anise Syrup
makes 1.00L (1 Quart)
1 cup big, ripe Cherries (Bing or Sam), pitted and crushed
2 pc. star anise, toasted
1 tsp fennel seed, toasted
1 tsp black peppercorns, roasted and crushed
2g citric acidage 2 of 2
500g white sugar
Add prepared cherries to a medium-sized heat-safe container with the star anise, fennel and black peppercorns. Meanwhile, in a saucepan, combine 500g white sugar and 500mL water, and stir on low heat only until dissolved; add citric acid.
Pour the dissolved simple syrup over the cherries and allow to cool slowly on the counter. Once cooled, cover with cheesecloth, close with a tight-fitting lid, and allow to steep in the refrigerator for at least 48 hours.
Strain the liquid, add to sterilized bottles, name and date and replace to the fridge. Shelf life is 7-10 days refrigerated.