Do you like cherries? I like them but it’s a fruit I NEVER bring home. I’m not sure why. I think it’s because I always want a few cherries but there’s always so many in the package. Also, I’ve been disappointed by cherries before (lots of times) and so I feel as if I can’t really trust them a lot. What do I mean by ‘disappointed’? I buy a bunch of cherries, get them home and they’re all pretty sour and so tart that my little taste buds can’t handle them. So sad, right? For some reason I don’t have that problem with any other fruit. At any rate, one brave day, I decided to purchase some cherries and yes, I ate a few without being disappointed. But more importantly, I used them to make a roasted cherry gin and tonic.
Oh yeah.
So yes, it’s true: a gin and tonic is simply gin and tonic. We all know that. Some folks get all bent out of shape if you make a G&T and it has other flavor profiles to it. But I really don’t know what else to call it. In its true form, it’s a gin and tonic it just happens to be flavored with a yummy fruit. Got it?
I’ve never roasted cherries before but I imagined it would be fine because: (1) their cherries and (2) it’s gin so really who’s going to complain? Please don’t limit yourself to only using roasted cherries (or any fruit for that matter) only in cocktails or desserts. They can be used in savory items too. It took me a while to get used to savory items mixed with fruit but I think I’m a fan now.
Roasted cherry gin and tonic
Roasting cherries really don’t take very long since they’re so small. If you’re not fond of cherries you could try this with other fruits too. I’d imagine roasted peaches, plums or strawberries would be delightful as a cocktail or even a mocktail.
Ready to start sipping?
Ingredients
- 1 cup of cherries, pitted and halved
- 1/4 tsp vanilla extract
- 2 tbsp maple syrup
- 2 oz gin
- Tonic water
- Fresh lime juice
Instructions
- Heat oven to 400 degrees. Meanwhile, toss cherries in a large bowl with the vanilla extract and maple syrup. Pour the cherries on a baking sheet and roast for 5-10 minutes until the cherries are bubbly. Remove from oven and let them cool a bit.
- Pour all of the cherries and any of the juices into a blender and pulse a few times until it becomes a puree. Strain the cherry puree through a cheesecloth or a fine mesh strainer and into a jar.
- Make the G&T: Add ice into a class and pour in the gin, a tablespoon of the cherry puree, tonic water and fresh squeezed lime juice. Cheers!
