Garnish with dill flower, celery or homemade quick pickles and consider finishing with half teaspoon of salty pickle brine.
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This rye-based cocktail from Cotogna restaurant in San Francisco tastes super-fresh thanks to lemon juice, berry liqueur, and a bunch of aromatic basil.
The cousin of the more popular sweet Bing or Rainer cherries, these tart, almost transparent cherries make great desserts, preserves, and of course, cocktails. This cocktail is a perfect way to use any leftover cherries after making a pie or other tasty treat since it only requires a few of them.
This one's a cidery twist on white sangria, with a sparkling semidry cider and fruit infused with ice cider to add tons of rich fruit flavor. Feel free to substitute whatever local fruit is in season.