- For the infused cherries:
- 20 frozen tart cherries
- medium piece of ginger, peeled and sliced
- 1 stalk lemon grass, split lengthwise
- 1 1/2 cups simple syrup
- For the cocktail:
- 6 fresh kumquats
- Drained cherries from above recipe (method to follow)
- 4 teaspoons sugar in the raw
- 4 ounces freshly squeezed lime juice
- 8 ounces blood orange vodka
- 4 splashes tart cherry juice
- 1 splash fresh grapefruit juice
- 1 teaspoon tart cherry puree
- In a saucepan over medium heat, combine the simple syrup, ginger and lemongrass stalk. Bring to simmer, cook for about 3-4 minutes to infuse.
- Place cherries in a stainless steel bowl or container. Pour over the simmered gingered syrup, let cool to room temperature, wrap with plastic, refrigerate for at least eight hours (overnight).
- To assemble the cocktail: In an old-fashioned glass, combine the kumquats, cherries, sugar, lime juice; carefully muddle the mixture with a pestle.
- Next, fill a large cocktail shaker half-way with ice cubes and combine the blood orange vodka, grapefruit juice, and cherry juice.
- Place a few ice cubes in the glasses with the muddled fruit. Then strain the shaken mixture over the ice.
- Carefully stir each finished drink with the lemongrass stick, garnish with a couple fresh cherries and serve immediately.