Last week, circahappy celebrated its 2nd birthday with cake, so I feel the need to continue the love and serve you cocktail this week. It’s a beer cocktail, to be exact.
I have gotten this recipe from James & Tania even since I made this post. They are both beer-aficionados, and Tania is also a bona fide life-style guru. Unfortunately, for all of us, they haven’t got time to start their own blog, just yet. Once they do, I will definitely introduce them to you again. 🙂
However, until then, we can keep celebrating with their recipe. Just so you know, this is NOT an advertising post. Kasteel Rouge Amber is recommended because it has cherry liquor blend, which go so well with the cherry. You can definitely experiment with any other beer, though I found that the taste would be less complex & a bit less satisfying. The complement of all ingredients make this cocktail so refreshing, yet sophisticated. I hope you get to try it while cherry is still in season.
- 1-2 Belgian Beer, preferable Kasteel Rouge Amber
- 3-4 pitted pickled sweet cherries OR fresh cherries
- 1-2 fresh squeezed lime juice
- a few stems thyme
- dashes of traditional bitters, such as Angostura bitters
- Squeeze lime juice into a large pitcher. Add thyme and muddle until oils/flavors are released. Strain out the thyme and discard. Add cherries (leaving a few for garnish) and muddle until coarsely crushed and juices are released. Divide lime juice/cherry mixture into 4 chilled glasses. Top with beer, add a few dashes of bitters and garnish with a fresh cherry on top.
- 1 lb. sweet cherries, pitted
- 1/2 teaspoon salt
- 1 cup sugar
- 1 cup white balsamic vinegar
- 1 cup water
- sterilized jar (s)
- To sterilize the jar, submerge a lid & jar into a boiling water for 3 minutes, and let dry on a wire rack. Pack cherries into a jar, but need to leave 1/2 inch space at the top.
- Bring the water to a boil, then add salt, sugar and vinegar; stir until all well-combined. let cool for 5 minutes. Ladle the pickling liquid into a jar; also, need to leave 1/2 inch space at the top. Cap with the lid and let cool before refrigerate it. Keep it refrigerate for 5-10 days.
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