If you’ve been following along for awhile now you might have noticed that I *really* like cherry cocktails. This summer stone fruit is just the tops in my opinion and I’ve whipped up the Ruby Tuesday and this Cherry Bourbon Sour using this star ingredient.
This Pop My Cherry Margarita pairs freshly muddled cherries with tequila, lime, maraschino liqueur, and simple syrup for a beautiful garnet cocktail.
I posted this a couple of weeks ago on Virtual Happy Hour on Instagram and it has quickly become quite the popular summer sipper. This drink is a lot easier to achieve if you have a good cherry pitter.
Last summer I made the cherry biscuit cobbler from Bon Appetit and would be still pitting cherries to this day if I had to do it without the help of a pitter.
I am so delighted that the plan for Stage 3 in Ontario was announced yesterday. i am beyond desperate to get back in the gym and am looking forward to hearing what my gym and yoga studio have planned in terms of public health precautions and class sizes.
I did my first ever personal training session in a park yesterday and am hoping a few more sessions will help acclimate me to the in-gym experience so I don’t keel over upon stepping into the squat rack.
I’m even excited about the prospect of going to a movie theatre on a rainy day. I was really excited about the release of the new James Bond movie and the live-action version of Mulan – easily one of my favourite Disney movies.
It’s strange to think about getting so excited about things that we took for granted only a few short months ago and might have considered a last-choice social outing. Absence really does make the heart grow fonder.
What are you most excited about being able to do again? Let me know in the comments below!
Muddle cherries in a shaker tin until juicy. Add remaining ingredients, shake over ice. Strain into an ice-filled rocks glass. Garnish with a cherry with stem on.
Simmer sugar and water in a small saucepan over medium heat, stirring often, until sugar is dissolved. Remove from heat and let cool before using. Store syrup in an airtight container in the fridge for up to 2 weeks.