INGREDIENTS

Sour Cherry Syrup:

  • 2 lbs Sour Cherries, pitted

  • 5 oz Simple Syrup

Cocktails:

  • 2 cans Champlain Orchards Cidery Original Hard Cider

  • Ice

  • Lemon verbena &/or mint, to garnish

INSTRUCTIONS

Sour Cherry Syrup:

  1. Purée cherries and simple syrup in a blender until smooth. Strain into a medium bowl, pressing to extract as much liquid as possible.

  2. Bring cherry mixture and 1 cup sugar to a boil in a large saucepan, stirring to dissolve sugar; reduce heat and simmer, occasionally skimming any foam from surface, until reduced to 1 1/2 cups, 20–30 minutes. Let cool. Mix in 2 tablespoons fresh lime juice.

  3. Cover; chill until cold, about 2 hours.

    DO AHEAD: Syrup can be made 1 month ahead. Keep chilled.

Cocktails

  1. Divide 3 tablespoons chilled sour cherry syrup among 6 glasses. Top off syrup with chilled cider, dividing evenly, and stir to combine. Garnish drinks with lemon verbena or mint sprigs, if desired.

| Adapted from Bon Appetit/Samin Nosrat