One of the drawbacks of living in Southern California is that many stone fruits don’t grow very well here. Many of them require more chill hours than our temperate climate provides. It was a blow to our hopes when we realized that we wouldn’t be able to grow our beloved cherries. A Southern California gardener’s life is so rough! Although it does make us all the more excited when we start seeing cherries in our local markets. This muddling of cherries with bourbon and a little vermouth is a cocktail we created to celebrate the season of one of our favorite fruits.

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  • 3 cherries, stemmed and pitted
  • Ice
  • ½ ounce fresh lemon juice
  • ½ ounce Simple Syrup
  • ½ ounce extra-dry vermouth
  • 1 ounce bourbon
  • A few dashes Peychaud’s Bitters, or bitters of your choosing
  • 5 ounces soda water



  1. Muddle the cherries in a chilled glass.
  2. In a shaker filled with ice, combine the lemon juice, simple syrup, vermouth, bourbon, and bitters and shake vigorously for 20 seconds.
  3. Strain the cocktail over the cherries in the glass. Add ice and soda water. Stir gently and serve.