It’s pronounced che-rine and the name is as original as the drink. All we needed was enough leftover bing cherries and some not-from concentrate tangerine juice. The key is straining the pureed mixture through a sieve after blending it to remove the annoying pieces of cherry skins. This recipe is for 4.
1 cup light rum
1 cup stemmed and pitted bing cherries
1 cup tangerine juice
Put all the ingredients in the blender. Pulse several times, then blend on low for 10 to 15 seconds and then on high for 30 seconds. Strain through a fine-mesh sieve into a bowl and pour into an ice filled pitcher. Serve in an ice-filled old-fashioned glass. Garnish with an orange wedge.
Tasting notes: Really good. Use the sieve and strain it well for utmost enjoyment.
Tomorrow: We’ll always have Paris
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