3 Must-Try DIY Cherry Cocktails

These fruity cocktails will get you in the mood for summer and trick party guests into thinking you're a good host.

June 20, 2015

/ Photo: Sabrina Wong

We asked our Bartender of the Year Lauren Mote to give us some tips on how to include sweet, sweet cherries into something cold and slushy this weekend.


Oak – turns out it’s not just for wine and whiskey. This cherry- and oak-infused take on the classic Southern bourbon-based cocktail adopts the same barrel-aged velvetiness of a good Chardonnay. Yes, it involves procuring wood chips. Yes, it’s worth the effort.

2 oz Maker’s Mark Bourbon
2 BC Tree Fruit’s Cherries, pitted
5 freshly plucked mint leaves
2 dashes Bittered Sling Suius Cherry Bitters
0.5 oz Charred American Oak Syrup
Garnishes – mint sprig, cherry and grated tonka bean

Muddle the mint and cherries together with the bourbon and bitters.
Add the syrup, and muddle until well incorporated.
In a julep cup (or an old fashioned glass), fill with crushed ice half-way.
Add the muddled ingredients to the glass, and stir.
Top with more crushed ice.
Garnish with a mint sprig, cherry skewer, confectioner’s sugar and grated tonka bean.



Fear not the egg white cocktail (or “silver fizz” in bartender-speak). Its silky texture and pretty foam area a matchless mouthful. Avoid a goopy flop by using only the freshest of local, organic eggs, doing a proper dry shake, and using a good, aromatic garnish.

2 oz Victoria Gin
1 oz Cherry Syrup*
1 oz Lemon Juice
2 dashes Bittered Sling Suius Cherry Bitters
2 dashes Bittered Sling Moondog Bitters

1 egg white (cold, fresh, organic)
Smoked black pepper (for garnish)

Add all ingredients to a cocktail shaker, and dry shake (without ice) for 5 seconds.
Add ice to the shaker, and shake vigorously for 7 seconds.
Double strain (pour the shaker contents through another fine sieve) into a chilled cocktail glass.
Should be foamy and velvety.
Sprinkle one stripe of smoked black pepper across the top of the foam.



Don’t strain this blood-red whiskey refresher – the bits of muddled cherry flesh add pops of flavour. Invest in a good syrup too (Lauren recommends an online order of this Quebec beauty), to complement the maple charcoal notes in the Jack Daniel’s. For a summer soirée, try the punch-sized version and go big with garnishes of citrus twists and skewered cherries.

1.5 oz Jack Daniel’s Old No 7 Tennessee Whiskey
2 BC Tree Fruit’s Cherries
0.75 oz Lemon Juice
0.75 oz Light Maple Syrup
2 dashes Bittered Sling Orange & Juniper Bitters
Sparkling Water

In a shaker, muddle the cherries together with the whiskey, bitters, syrup and citrus.
Add the syrup, and muddle until well incorporated.
Add ice, and shake vigorously.
Pour all the contents without straining into an old fashioned glass, and top with a dash of sparkling water.
Stir gently, and garnish with two pitted cherries, an orange peel.

*Want to make your own syrup? Here are the recipes you’ll need.

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