It's cherry season! Crack out your mules in the sun people.
Cherries are only with us for a short season between June and July, the time is now! Try these juicy delights with a long, cool summer classic. A twist on the Cuban Mule.
A muddled combination of juicy dark cherries, rich demerara sugar and fresh lime to create a sweet and zesty cocktail. Balanced with spicy ginger beer over ice to enjoy over the summer months.
Serves: 2
Ingredients
50ml lightly aged rum (like a Flor de Cana 5)
50ml dark aged rum (Pussers Blue Navy)
12x Black Cherries
1 Lime
4x bar spoons (tsp) Demerara Sugar
Ginger Beer
Ice
Equipment Needed
Muddler
Cocktail shaker
Knife & Board
Method
Add the cherries, sugar and lime (squeeze first) into a cocktail shaker and muddle vigorously. Ensure the peel of the lime is crushed against the sugar granules and the cherries have been mushed from their seeds for maximum flavour.
Add the Rums to the shaker and fill up with cubed ice.
shake vigorously for 10 seconds and strain into highball glass that's filled with ice.
Top the glass up with some refreshing, punchy Ginger Beer
get them while the sun is out and the cherries are plump.
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