Happy Friday! Here’s a red, ice and blue cocktail for your July 4th weekend: a Sour Cherry French 75. There’s gin. There’s champagne. And there are sour cherries and sugar, simmered into a ruby-colored, sweet tart syrup. This is my kind of sour cherry recipe, and my kind of cocktail.

The sour cherry syrup, with its bright, tart vibe, works nicely to replace the typical lemon and sugar in a French 75. But don’t stop there. It’s also great in everything from Shirley Temples to Italian sodas. (It’s so like me to drag half of Europe into American Independence Day, but what can I say? I am who I am.)

The syrup is ready in 15 minutes, and you can spend the weekend drizzling it with abandon. Enjoy it. See you soon. 

Sour Cherry French 75

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Here's a seasonal twist on a classic cocktail. I've taken a New Jersey locavore's approach with sour cherries, a mason jar, plenty of ice and a liquid volume that would shock many a Frenchman. C'est comme ça! (You could always divide this recipe between two smaller glasses, if you're feeling more refined.)

Ingredients

• 4 ounces champagne
• 1 1/2 ounces gin
• 1 1/2 ounces sour cherry syrup (see recipe below)
• Whole sour cherries to garnish, optional

Instructions

Fill a pint-sized jar halfway with ice. Pour in champagne, gin and sour cherry syrup. Stir to combine. Serve right away.

by Carolyn

Sour Cherry Syrup

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Use this syrup in the Sour Cherry French 75, a seasonal twist on a Shirley Temple, or drizzled into soda water to make an Italian soda.

Ingredients

• 1/2 cup sugar
• 1/2 cup water
• 1 cup pitted sour cherries

Instructions

Combine all ingredients in a small pot. Set over medium-high heat to boil. Reduce heat to maintain a brisk simmer, stirring occasionally. Cook for 10-15 minutes, until liquid is red and slightly thickened. Strain liquid and discard (or eat!) cherries. Use when completely cooled.

by Carolyn

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