The Firecracker


  • 3/4 cup sugar

  • 1 cup fresh sour cherries, pitted

  • 16 ounces London dry gin

  • 1/2 cup fresh lemon juice (from about 4 lemons)

  • 1 bottle (750 mL) chilled Redfield cider (Rose cider)

  • Ice

  • Lemon slices, for garnish


  1. Bring sugar and 3/4 cup water to a boil in a small pot. Reduce heat, and simmer, stirring, until sugar dissolves. Remove from heat, and let cool. Simple syrup can be refrigerated up to 2 weeks.

  2. Combine syrup, cherries, and gin in a 3-quart pitcher, and refrigerate until cold, at least 2 hours and up to 6 hours. Stir in lemon juice and cider. Serve over ice, and garnish with lemon slices.

| Adapted from Martha Stewart