Cherry Blossom Cocktail
Spring is here, and by now, the famous Cherry Blossoms in Washington, D.C., have bloomed. So this Friday, try a Cherry Blossom Cocktail!
It’s still chilly up here in the Northeast, but the cherry blossoms have come and gone in Washington, D.C. The blooms appear in late March to early April and the coinciding festival this year ran from March 20 to April 13. Fortunately, this cocktail is like a flower perpetually in bloom.
There are varying recipes with the name Cherry Blossom, but this one dates back as far as the early 1960s and appears in the 1964 edition of Old Mr. Boston De Luxe Official Bartender’s Guide. The original proportions call for a mere ounce of the two brandies and only 1/4 of a teaspoon of the remaining ingredients. Let’s face it, though. Today, everything’s bigger; so I upped the portions.
What you’ll need: Brandy, Cherry Brandy, Grenadine, Lemon Juice, and Curaçao.
In a shaker over cracked ice, pour in 1 1/2 ounce each of brandy and cherry brandy. add in a teaspoon each of grenadine, lemon juice, and Curaçao (not the blue one). Shake and then strain into a cocktail glass or brandy snifter.
How I like it: Why use plain old brandy when you can use Apricot-flavored Brandy? That’s precisely what I used, and it makes for a sweeter drink. The apricot also blends well with the cherry flavor without masking it too much. Also, even though it’s in a cocktail, brandy is best served up in a snifter. It’s better for sipping and enjoying this cocktail, which is perfect for a breezy Spring day.
Remain in the bloom of health; drink responsibly!
