tag:blogger.com,1999:blog-30450596.post138049262835299393..comments2024-01-03T03:14:27.477-07:00Comments on The Kittalog: Happy Hour at home: Old FashionedKitthttp://www.blogger.com/profile/16673726727402668186noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-30450596.post-77879802727288984402011-03-04T12:36:41.341-07:002011-03-04T12:36:41.341-07:00I'll have to try that!I'll have to try that!Kitthttps://www.blogger.com/profile/16673726727402668186noreply@blogger.comtag:blogger.com,1999:blog-30450596.post-32868403505555379052011-02-21T10:12:28.059-07:002011-02-21T10:12:28.059-07:00That is a tidy cocktail, but lacking the decadence...That is a tidy cocktail, but lacking the decadence of the one I grew up with and am more likely to be served in a bar which requires a muddler.<br /><br />Place half thin slice fresh juicy orange with rind (good call on the organic!) & one Luxardo Gourmet Maraschino Cherry (Make your own, recipe below), add simple syrup or 1 tsp sugar. I prefer my simple syrup made with a touch of brown or made with the evaporated can sugar - KB knows the brand. Muddle fruit together until it's quite mushy.<br /><br />Proceed as above. I prefer Maker's Mark.<br /><br />I can sit for quite some time just inhaling the fumes, er, fragrances, from this lovely cocktail, which is a good thing because one is absolutely enough. Switch to wine with dinner. ;)<br /><br />While a time consuming to make, I thoroughly enjoyed working in a upscale bar that served many of these, simply for the olfactory joy. And we made our own cherries.<br /><br />Maraschino Cherries:<br />1 lb sweet eating cherries stems & pits (not pie cherries)<br />Wash and place into a jar or container that has a secure lid.<br />Add Luxardo Maraschino liqueur to cover by a half inch when cherries are pressed down. 3 cups?<br />Secure the lid and refrigerate. Stir every 3-4 days. Don't snack on them. At two weeks they are ready to begin use. As my mother would say, these make great hostess gifts. :) Just place in a small mason jar and wrap with a bit of raffia.Titushttps://www.blogger.com/profile/17514126330556479784noreply@blogger.com