Courtesy Hunter Ratliff, bartender, Alex&nder, Louisville
Music is a running theme throughout Copper & Kings American Brandy Company in Louisville, Kentucky, where thumping beats play to barrels that age in the basement and the stills are named for women in Bob Dylan songs.
Pinot Noir, which often has notes of cherry, provided the inspiration for this cocktail, also named for a Dylan tune. Served at the distillery’s bar, Alex&nder, it showcases the venue’s aged brandy and dynamite brandied cherries. Feel free to use your favorite bottles and crank up whatever soundtrack you prefer.
- 2 brandied cherries (recipe below), plus one for garnish
- ½ ounce lemon juice
- ¼ ounce cherry juice from jar of brandied cherries
- ¾ ounce simple syrup
- 2 ounces aged brandy
- 2 ounces Pinot Noir
In bottom of large rocks glass, muddle brandied cherries. Add ice, and set aside.
In cocktail shaker with ice, combine fruit juices, simple syrup, brandy and wine. Shake well, and strain into prepared glass. Garnish with brandied cherry.
Adapted from The Nomad Cocktail Book, by Leo Robitschek (Ten Speed Press, 2019)
In saucepan, combine ½ cup sugar, 1 navel orange peel and 3 split vanilla beans with ¾ cup water.
Bring to boil over high heat. Reduce to simmer, and add 2 cups washed and pitted Bing cherries. Cook to warm through, then remove from heat and stir in ½ cup aged brandy.
When cool, pour cherries and liquid into airtight container. Refrigerate at least 5 days before using. Kept in fridge, cherries will be good for 6 months, but taste best after 2 weeks.