Frozen Cherry Cocktail Recipe
Welcome to Common Man Cocktail. I am your host Derek Schommer. Today, we’re going to make the common man’s frozen cherry. Typically, I like to put common man in front of my own recipes so that I could call them my own and they’re cool that way. So, what I wanted to do really badly is use this Cab Fran, Cabernet Franc. It’s a red ice wine and it retails for US$90, 375 mL. Good after dinner wine because it’s a sweet wine, it’s ice wine. Probably, we wouldn’t use it all for cocktails. It’s $90, it’s an expensive cocktail. But my goal is if you were in to ice wine or you’re getting into ice wine, you should experiment with cocktails while you have the bottle. You don’t necessarily drink it all at once although we tend to drink it pretty quickly because it’s awesome. But it’s just that it’s a new suggestion so you can substitute this out with a less expensive ice wine, if you want to.
We’re going to use a little black cherry Cruzan rhum, a little vodka to liven things up a little bit. This is the Brave Spirits vodka, it donates $2 as the minimum in the armed forces. What else is there? These police, firefighters and military. Good causes. And if you want to know more about the Brave Spirits products, you can check out EverydayDrinkers.com, go three back in our podcast where we interviewed Brave Spirits. We’re going to do a splash of cranberry juice. We’re going to shake it and we’re going to put it in a cocktail glass and we’re done. Cool?
Alright. We’ll just do an ounce of everything—pretty simple. We’ll do an ounce of vodka, a little Brave Spirits vodka here, dump that in here. Vodka, done. We’ll do the Cruzan, an ounce of the black cherry. This stuff is sweet. So if you just think about what we’re building here, this very sweet black cherry, we’re going to do an ounce of ice wine which is sweet. It’s going to be a sweet cocktail. And I have had people say, “I like the sweet cocktails.” So this should satisfy that craving. But, we’re going to sour it up a little bit with a splash of cranberry juice or two in that case. And with that, what I hope to do is bring out a little more of the sour. So even though, the sweet is going to balance it a little bit better. Shake it. There we go.
Chilled cocktail glass, pour that sucker right in here with a little room to grow. There you go. That’s your common man’s frozen cherry. See, it’s got the—like peach because it’s the cherry and it’s been in the ice for like decades.
So the immediate scent is cranberry. You get a little cranberry there. The initial attack is kind of a black cherry meets the ice wine. So really, you should test this ice wine ahead of time. If I haven’t mentioned, the inniskilin, we used inniskilin last Monday and we’re using it this Monday. This is the 2007 Cab Franc. Did we do in Tuesday? We don’t release on Monday, so if you went for Monday, you probably went there on Tuesday. So you’re getting the sweetness. The Vodka kind of brings the alcohol level up a little bit. A little more attack of the senses. It’s not burning alcohol but it lets you know that you’re drinking a cocktail and not just a candy.
The thing that I like about this is the specific mixture which is kind of a plan out of some of the other recipes that I saw with the Cab Franc, which is they use cherry vodka from one of theirs. They are just still getting the essence of the ice wine. It’s still core component. You don’t want to make that go away too much because that is really the most expensive thing in this recipe. And one of the reasons it’s expensive is because these red grapes are extremely sensitive when they get into the cold. The temperatures come down and start snowing. People have to go out and pick these things. And to make them super sweet, they have to stay on the vine while it’s already really cold for a long period of time and the yields become low, which means you get very little. So I believe what it is, it’s like for one bottle of this, they can make seven bottles of table wine out of the Cab Franc. So the cost is going to go up because you can’t make this much. So that kind of explains why ice wines tend to be a little more expensive and a lot more sweet.
So there you go. That’s your common man’s frozen cherry. I’m your host Derrick Schommer and we’re teaching you how to drink.
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