- 6 dried bing cherries
- Maraschino liqueur
- White grapefruit, cut in half, divided
- 1 1/2 ounces simple syrup
- 1 1/2 ounces freshly squeezed lime juice
- 1/2 ounce aged rum
- 2 ounces white rum
Place the cherries in a small bowl and add enough maraschino liqueur to cover. Allow the cherries to soak for 24 hours.
Squeeze 1 ounce of grapefruit juice from half of the grapefruit and place it in the bottom of a cocktail shaker. Add the simple syrup, lime juice, 1/2 ounce of maraschino liqueur, and the rums to the cocktail shaker. Add ice, attach the top of the cocktail shaker and the shake vigorously. Double strain the drink into cocktail glasses and place three of the cherries on a toothpick on the side of each glass for garnish.
Using a sharp knife, slice a small section of grapefruit peel from half of the grapefruit. Light a kitchen match, and holding the match over a cocktail glass, squeeze the grapefruit peel twice over the flame to release the oil for aromatics. Repeat the process for the other cocktail.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.