In between farmstands full of fresh cherries we found a little hidden treasure from Coldwater Canyon Provisions that makes a wonderful cocktail!
Coldwater Canyon Provisions is an award winning company based in Los Angeles. We discovered them at the Studio City Farmer’s Market a few months ago and were delighted to bump into them again at the Hollywood Farmer’s Market recently.
Their pickles and chutneys are divine, but we found a little Spring-time treasure in these Tarragon Cherries made with last year’s cherry harvest. They recently won a Good Food Award, so we were super excited to get our hands on a jar!
We didn’t skip a beat and called on Mixologist extraordinaire Richard Swan, @formulaswan, to dream up the perfect cocktail for these luscious cherries. His response? … “Tarragon rules, and the cherry syrup is a perfect sweetening agent for a drink!”
Rick recommended using a Gin Sour recipe as our guide and told us to gather gin, fresh lemon juice and fresh tarragon, and just to be crazy a bit of coconut cream.
We shook it up and poured it over ice. The result was a pretty red cocktail with the most velvety texture that played up the tarragon perfectly.
Rick topped it off with a cherry and some fresh tarragon and called it the Cherry Bomb.
Cherry Bomb Cocktail
Ingredients
2 oz gin3/4 oz fresh lemon juice
3/4 oz tarragon cherry syrup
1 tsp. coconut cream
fresh tarragon and 1 preserved cherry for garnish
Preparation
Combine gin, lemon juice, coconut cream and cherry syrup and shake vigorously with ice.Strain into a glass and top with a preserved cherry and fresh tarragon.
Cheers!
