I love sangria, so whenever I find myself in Spain…
Cherries are in season and they are a great ingredient to work with at the bar. They’re sweet, juicy and go well with all kinds of spirits, so they are very versatile. You can muddle whole cherries, but the easiest way to work with cherries is by using cherry juice. This Chocolate Cherry Bomb uses both fresh cherry juice and cream de cocoa for a cocktail that captures the juiciness of the fresh fruit in a cocktail inspired by chocolate covered cherries.
Do not use maraschino cherry “juice” – a sweet liquid full of red food coloring – for this recipe. You want to use the real thing – usually sold in stores as tart cherry juice – to capture the flavor of fresh cherries.
Glassware: Cordial, Shot
1 1/2 oz. Creme De Cocoa
1/2 oz. Cherry Juice
Pour ingredients in to an ice filled shaker. Shake and strain into a glass.