MAKES: makes 1 drink
This 1930s-era cocktail uses high quality maraschino liqueur, made from rare Marasca cherries, which grow only in part of Italy and on the Balkan peninsula. The drink has a fresh and sophisticated flavor that is light years removed from the super sweet (and non alcoholic) Shirley Temple, which is made with grenadine. For the garnish, seek out preserved Marasca cherries, which are a deep burgandy color, not fire-engine red.
- For the simple syrup:
1 cup sugar
- 1 cup water
- For the cocktail:
- 2 1/2 ounces gin
- 1/4 ounce Luxardo or other premium maraschino liqueur
- 1/2 ounce fresh lemon juice
- 1/4 ounce simple syrup
- 1 maraschino, preferably Luxardo, for garnish
For the simple syrup: Combine sugar and water in a small saucepan; bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes. Remove from heat, let cool and refrigerate in a tightly sealed jar until ready to use (syrup keeps, covered and chilled, for 3 months). Makes about 1 cup syrup.
For the cocktail: Fill shaker with ice. Add gin, liqueur, lemon juice and syrup; shake vigorously, at least 10 seconds, and strain into a martini glass. Garnish with cherry.
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