Cocktail O’Clock: Cherry Season, Meet Vermouth

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Haven’t heard any updates from the nation’s capital yet, but here in Brooklyn the cherry blossoms are juuuuust starting to peek out — despite the wintry weather that is probably making them curl back up in their buds this morbid Monday. Snowy start to spring or not, I’m ready for some spring-season drinking, and when I think spring, I think cherries. This cocktail splits the difference between the kind of weather we’re supposed to be having and what we’re actually experiencing — a tart, fruity, but warm and filling spring-meets-winter drink.

The Eastbank


¾ part GREY GOOSE® Cherry Noir

¾ part Cynar

¾ part Punt e Mes Italian Vermouth

¾ part Fresh Squeezed Grapefruit Juice

1 pinch Kosher Salt

Add all ingredients to a cocktail shaker filled with ice.

Stir gently, and strain into a rocks glass over an oversized ice cube.

Present with a grapefruit wheel dusted with salt.

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