Barrel-Aged Cherry Soda Recipe

Kevin Liu
Barrel-Aged Cherry Soda Recipe
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  • Yield:makes 1 cocktail
  • Active time:2 minutes
  • Total time:At least 1, preferably 2 days
This recipe appears in:
Mocktail Science: Easy Substitutes for Complexity

[Photo: Kevin Liu]

If you can barrel-age cocktails, why not barrel-age a mocktail?

As it turns out, many of the flavor compounds found in bourbon are present in cherries, which is why I chose a tart cherry juice to be the base of this drink. The bourbon notes are pumped up with some 1:1 simple syrup, "barrel-aged" using a simple kit. To really knock this drink out of the park, consider smoking the syrup before use. Just don't smoke the whole drink—the flavor gets a little overwhelming.

Ingredients

  • For the barrel-aged simple syrup:
  • 220 grams sugar (about 3/4 cup)
  • 220 grams water (about 15/16 cup)
  • For the cocktail:
  • 60 grams tart cherry juice (about 2 ounces
  • 15 grams barrel-aged simple syrup (about 1/2 ounce, or to taste)
  • 15 grams fresh juice from 1 lemon (about 1/2 ounce)
  • 30 grams chilled seltzer water (about 1 ounce)

Directions

  1. 1.

    To make the barrel-aged simple syrup: Combine sugar and water in a nonreactive container and allow to combine. Give it a few shakes if necessary. Transfer the syrup to the Tuthilltown Distillery container (with stave for flavoring) and let rest for 2 days at room temperature. Use or transfer to the fridge after two days and store there for up to a week.

  2. 2.

    For the cocktail: Combine cherry juice, barrel-aged simple syrup, and lemon juice in a cocktail shaker filled with ice. Shake until well chilled, about 10 seconds. Strain into a ice-filled rocks glass and top with seltzer water.

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