Two weeks ago, we had the pleasure of collaborating on
drinks with the Well Preserved Team, Joel MacCharles and Dana Harrison. We got
together to make delicious cocktails for the Drake launch party of their amazing
new book, Batch. Joel wanted us to share the recipe with you. This drink
requires a little time and commitment, but let me tell you—it is well worth the
effort. To learn more about our brand visit www.proofbrands.com.
the smoked cherry sour 2 oz proof whisky (this cocktail was
designed for it) • 1 oz charred lemon juice* • 1/2 oz (1 Tbsp) smoked cherry
simple syrup**
Fill a shaker with ice and add all ingredients, cover and
vigorously shake for 8-10 seconds. Pour into a chilled glass filled with ice.
* Charred Lemon Juice
Charring the lemons is also optional but recommended.
Briefly caramelizing the lemons changes their flavour from bright and sour to
rich and sour and is a real nice compliment to the whisky and brown sugar. I
like to make this right before making the cocktails to prevent oxygen from
changing the flavour and colour of the citrus though some people make enough
for a few days and store in the fridge, covered. Yield: Approximately 4 oz
You will need 4 lemons. Cut the lemons in half (across the
middle as if you were cutting an orange to juice it). Preheat a cast iron (or
other heavy) pan or BBQ on high heat. Place lemons, cut side down, on the
heat source and allow them to cook until sark brown or even black (they will be
hot, use care when handling). Remove lemons from heat and cool. Optional:
strain through a fine sieve or coffee filter. You’ll lose some of the liquid
but this will produce a better mouth feel.
** Smoked Cherry Simple Syrup
Don’t have a smoker? Don’t fret - you can make this cocktail
without smoking it if you’d like. We use a simple device called a pellet smoker
that let’s us use a common BBQ as a smoker. Using it is almost as easy (and
similar to) burning incense; the BBQ remains off while wood pellets smoulder
and produce smoke for hours on end. Yield: 1 cup simple syrup (can be
multiplied and will keep in fridge for 10 days or more)
You will need 1 lb of cherries & 1 cup brown sugar. Remove
stems from cherries. Roughly chop cherries in half with a pairing knife (it’s
ok to let the pits stay in). Cutting them will allow them to readily release
their liquid. Place cherries in a large bowl with sugar, mix well. Cover
and place in fridge for 6-24 hours, stirring occasionally. They will produce
their own liqueur. Place cherries on stove and bring to a simmer over
medium-high heat. Simmer for 7 minutes. Strain and cool the syrup. You should have approximately 1
cup of liquid (add water to top if you have less). Place syrup in a stainless
steel or glass bowl and smoke for 8-10 hours using hardwood. I recommend
hickory, oak or a combination of the two. Pour into a jar with a lid and store
in fridge.
“In the world of preserving, Joel MacCharles and Dana
Harrison are the masters, the authority. Batch packs everything you’ll ever
need to know about preserving into one cohesive bible. Joel and Dana’s passion
project takes a deep dive into the fundamentals of preserving and offers both
simple and adventurous, and totally flavor-forward recipes.” —Chef Curtis
Stone, New York Times bestselling author and chef/owner of Maude
Restaurant. We were very lucky to share a backyard sampling with Joel &
Dana.
Joel and Dana’s journey into preserving began with an
innocent lesson in making jam. Almost a decade later, WellPreserved.ca is an
extraordinary resource for both beginners and experts alike. Their
much-anticipated first cookbook showcases seven different preserving
techniques—waterbath canning, pressure canning, dehydrating, fermenting,
cellaring, salting & smoking, and infusing—and takes readers on a trip to
the market in twenty-five ingredients. Within each ingredient chapter, you’ll
find multiple preserving recipes using the different methods. From apples,
pears, peaches and rhubarb, to asparagus, peppers, mushrooms, and tomatoes, and
covering a variety of meat and fish, Batch teaches you everything you
need to know to get the most out of your kitchen.
With their signature approachable and fun style, Joel and
Dana showcase techniques for a variety of skill levels, explain how to batch
your recipes to make two preserves at once, give you multiple options for
preserving in ten minutes or less, and serve up mouthwatering
center-of-the-plate meals that take your preserves from the pantry to the
table. With personal anecdotes, creative and incredible recipes, and beautiful
photography and illustrations, Batch will show you how to incorporate
preserving into your life and your community.
Thank-you Joel & Dana! It was a great experience. You can pick up a copy of this beautiful book at pretty much any bookstore. Their story began here: www.wellpreserved.ca
