Recipe of the day: Cherry bomb cocktail

Ingredients (per cocktail)

• 50 ml Gin (Tanqueray No. Ten or a floral gin works beautifully to complement cherry without overpowering)
• 20 ml fresh lemon juice
• 15 ml honey syrup (1:1 honey and warm water – adds smoothness and body)
• 5-10 ml Maraschino liqueur (optional, for a whisper of almond and depth)
• 5 Fresh cherries (pitted)
• 60-80 ml Cherry Bomb (to top)
• Ice

Method

1.  Muddle the fresh cherries in a shaker to release colour and juice.
2.  Add gin, lemon juice, honey syrup, and Maraschino liqueur (if using).
3.  Shake with ice, then fine-strain into a chilled highball or coupe glass.
4. Top gently with cherry soda and give a light stir.
5.  Garnish: a skewered cherry and a small sprig of thyme or basil for aroma.

Flavour Notes

Fresh cherries give real fruit depth (not candy-like).

Lemon balances sweetness.

Honey rounds it out with texture.

Maraschino liqueur adds that subtle almond note, optional, but it elevates it.

Cherry Bomb gives sparkle and a playful finish.

ALSO READ: Recipe of the day: Grilled stone fruit and halloumi salad

Supplied by: www.juicydelicious.co.za

Cherry bomb cocktail

• Author: juicydelicious.co.za
• Prep Time: 2 minutes
• Cook Time: 2 minutes
• Total Time: 4 minutes
• Category: Drink
• Method: cool
• Cuisine: American

Ingredients

Scale 1x2x3x

• 50 ml Gin (Tanqueray No. Ten or a floral gin works beautifully to complement cherry without overpowering)
• 20 ml fresh lemon juice
• 15 ml honey syrup (1:1 honey and warm water – adds smoothness and body)
• 5–10 ml Maraschino liqueur (optional, for a whisper of almond and depth)
• 5 Fresh cherries (pitted)
• 60–80 ml Cherry Bomb (to top)
• Ice

Instructions

1.  Muddle the fresh cherries in a shaker to release colour and juice.
2.  Add gin, lemon juice, honey syrup, and Maraschino liqueur (if using).
3.  Shake with ice, then fine-strain into a chilled highball or coupe glass.
4. Top gently with cherry soda and give a light stir.
5.  Garnish: a skewered cherry and a small sprig of thyme or basil for aroma.