The Silky Black

 

Eva Kosmas Flores, whose blog Adventures in Cooking is a must read, developed this delicious cocktail. Here’s our take on it with Instafoam.

Black Cherry Tarragon Shrub

2 lbs black cherries, stemmed and pitted

1 cup granulated sugar

1/4 cup sherry vinegar

2 tablespoons diced fresh tarragon

The Silky Black

4 ounces parts black cherry tarragon shrub

4 ounces parts golden rum

2 ounces creme de cassis (blackcurrant liqueur)

2 drops InstaFoam

1/2 cup crushed ice

For the black cherry tarragon shrub, pulse the ingredients together in a blender a couple of times until the cherries are chopped and pulpy. Empty the mixture into a bowl and cover with plastic wrap. Refrigerate overnight. Strain out the pulp and discard it, reserving the liquid. Distribute the liquid between clean mason jars. Screw on the caps and keep refrigerated until use. You can drink it as-is, or mixed with tonic water for a bit of carbonation, or mix it into cocktails.

For the Silky Black, empty all of the ingredients into a cocktail shaker. Shake aggressively for 1 to 2 minutes, then strain into two serving glasses. Serve immediately.

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