Guignolet

I was introduced to this French wine-based cherry liqueur/aperitif at the venerable Aviary in Chicago while sampling their incredible Joseph’s Cane cocktail.  Being totally unavailable in both Canada and the US, I found several easy recipes online.  The end product was interesting, and worked well as soft ice spheres in the cocktail, but I’m not convinced I’d ever drink it on its own.

leitesculinaria.com, 2010

Ingredients:

Directions:

1. Heat the cherries, wine and sugar until sugar dissolved. Bring to a boil then reduce heat and simmer for 5 minutes.  Let cool.
2. Stir in the kirsch and transfer to Mason jar.
3. Store in the fridge. Strain before using.
4. Garnish with lemon slice.