The title of this cocktail seemed appropriate for the weekend, and also nicely alliterative. It also made use of several of the cherry items that I made yesterday, so that was a good thing too! Names aside, this is essentially a riff on a mojito, with dark rum, which is what I had, and which stood up nicely to the intense cherry flavor. I liked the tartness of this cocktail and the fact that, despite the fact that it was refreshing and summery, there was heat to it from the black peppercorns.
One to be made again.
Juice of one lime
1/4 cup (2oz) of dark rum
2 Tbsps cherry purée made from my recipe for Sour Cherries Roasted with Black Peppercorns and Tarragon or store-bought cherry purée (blitz in some black pepper and tarragon leaves for the full effect)
1-2 tsps of Cherry Blossom Syrup (if not making this, I bet that some simple syrup or granulated sugar and a splash of liquid from a jar of maraschino cherries would work in a pinch)
Topo Chico or soda water
Place all of the ingredients in an ice-filled shaker. Shake well.
Strain into an ice-filled long glass. Top up with Topo Chico and garnish, preferably with tarragon. I garnished with mint in homage of the mojito and because I had used all of my tarragon to make the sour cherry purée and enjoyed it mightily none the less.