It was too hot in Boston this past week to do any real cooking. Luckily, for Sloane Crossley's breazy second collection of essays, a cocktail seemed just as appropriate as food. In general, I don't drink at home that much. While I love a cocktail or beer or wine out, at home, I just don't get the urge. So it was a fun treat to put together this fruity bourbon cocktail during the 100 plus heat wave we had. Bourbon is definitely my hard alchohol of choice, it has the most character to me and has a little bit of sweetness that makes it easier to drink than whiskey or scotch. And it has loads more character than vodka. The recipe for this easy Cherry Smash cocktail after the jump, and more about "How Did You Get This Number?"
Adapted from New York Times
2 ounces Bourbon
6 pitted cherries (NY Times calls for 3, I think 6 is better)
2 tablespoons lemon juice
1 tablespoon sugar
2 dashes Angostora Bitters (I used orange bitters)
Mint for garnish
Put all ingredients (except for Mint) along with 1 to 1 1/2 cups of ice in a blender, blend away till smooth, garnish with mint spring. Ta da!