When I was looking up pina coladas, I came across another blended drink recipe. The New York Times called it Cherry Crush. We were having drinks, and I figured I might as well make it since I had the stuff for it. I only made one, though, because I wasn’t really sure whether or not we’d like it. I used maraschino cherries in it, which may or may not be what it had in mind.
It was definitely bourbon-y. I didn’t like it very much. Alex said it tasted like cherry bourbon, and that he would have rather just had bourbon. Sorry, Alex. Thank you for being a guinea pig!
adapted from the New York Times
- 2 ounces bourbon
- 3 pitted cherries (not maraschinos)
- 2 tablespoons lemon juice
- 1 tablespoon sugar
- 2 dashes Angostura bitters (new-fangled cherry bitters would probably be nice)
- 1 cup ice
Blend all ingredients in a blender for 1-2 minutes, until smooth.