This recipe makes enough cherry syrup for 6 14-ounce cocktails. If you wish to make smaller sized cocktails, the proportions are 2 parts cherry liquid, 2 parts grapefruit juice and 1-2 parts rum depending on how strong you like it.
- 1 ½ pounds fresh Bing cherries
- ¾ cup sugar
- ¼ cup fresh mint roughly cut
- 2 cups water
- 3 cups unsweetened 100% pure pink grapefruit juice
- 18 fluid ounces good quality Spiced Rum (we used Captain Morgan 100)
- Additional fresh mint for crushing and garnish
- Stem cherries but not pit the cherries.
- In a medium to large pan, placed stemmed cherries, sugar, mint and water and bring to a boil. Reduce to a fast simmer and cook for 20 minutes. Remove six cherries for garnish and set aside. With a potato masher, mash the remaining cherries. Continue to cook for ten more minutes. Strain, mashing as much liquid from the pulp as possible and discard the solids. You should be left with about three cups of liquid. Cool this mixture completely.
- In a cocktail glass, place a few mint sprigs with a little crushed ice and mash with a wooden pestle or the back of a wooden spoon. You are trying to release some of the oils from the mint. Fill the rest of the glass with cubed ice. Add four ounces of the cherry liquid. Add four ounces of the bottled grapefruit juice but pour over the back of a spoon so the two liquids stay separated and three ounces of spiced rum poured over a spoon again to keep the three liquids separate for visual appeal. (Add more rum if you like it strong).
- Garnish with one of the reserved cooked and cooled cherries, top with a mint sprig and place a straw or cocktail stirrer into the glass. The guest drinking the cocktail will mix the contents with the straw or stirrer.