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Cherry Bloom

Photo by Danny Kim
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1/2 ounce star-anise ginger syrup (recipe follows)
1 1/2 ounce Knob Creek bourbon
2 ounces dry rosé
Cherry bitters


In a shaker, combine star-anise ginger syrup, bourbon, and rosé. Shake with ice and strain into a snifter glass, over crushed ice or straight up. Top with a float of red-wine cherry reduction (recipe follows) and 3 dashes cherry bitters.

Star-anise ginger syrup: In a pot, combine 2 parts sugar to 1 part water; warm to dissolve sugar. Add star anise and fresh ginger to taste. Infuse for 1 day.

Red-wine cherry reduction: Simmer medium-bodied red wine with cherries and a bit of honey to taste until mixture reduces to syrupy consistency. Remove from heat and let sit for 1 day. Strain and chill.

(Published 2011)

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