No doubt you’ve heard of the famous Cherries Jubilee Flambe dessert served over a homemade brownie and vanilla bean ice cream a luscious treat for cooler months. But how about a liquid version of this dessert?
Okay, Cherries Jubilee is a delicous dessert made with cherries and liqueur. Besides cherries, it typically includes sugar, spice and butter, thickened with cornstarch. The fruit mixture is typically doused with Cognac or Kirsch, flambéed (or ignited) and served with ice cream or cake. A bit of history: the recipe is often credited to Auguste Escoffie who prepared the dish for to mark Queen Victoria’s Jubilee celebration; although there is some confusion as to whether it was intended for her Golden Jubilee in 1887 or her Diamond Jubilee in 1897. The dessert quickly became a standard item ifor restaurants and it reached its peak of popularity in the 1950s and 1960s here in the U.S.
John Castiglione, Bulldog Gin’s Jersey Shore representative, explains that Gin is often overlooked today, because many New Jerseyians prefer Vodka in mixed drinks and don’t realize the complexity that a premium Gin like Bulldog can bring to their glass.
For the season’s cooler weather he recommends two drinks: the Cherry Bitch and the Bulldog Gin Cherry Jubilee. Both are refreshing, yet have the rich, full flavor one would expect from an autumn cocktail.
The Cherry Bitch gets its name from the brand of gin that created it, Bulldog Gin. Castiglione says “This one is intriguing because it brings back the revitalized technique of muddling, but instead of citrus, sugar and mint, which are commonly muddled, the Cherry Bitch muddles fresh cherries.” In fact, the flavor of the entire cocktail is complex with black currant, orange, lime and apple which highlight the cherries. For this recipe you will need:
- 6 oz. Bulldog Gin
- 1 bag black currant tea
- 3-5 fresh cherries
- 3/4 oz. lime juice
- 3-4 oz. apple juice
- 1 oz. simple syrup
- orange peel twist for garnish
- In a cocktail glass, muddle cherries. (Since it can be difficult to properly muddle in a cocktail glass, Castiglione suggests using a mixing glass or an old-fashioned glass for this intial mix.)
- In another glass, infuse Bulldog Gin with black currant tea and then, after removing the tea bag, transfer the mix into the cocktail glass.
- Add lime juice, simple syrup and apple juice into the cocktail glass then transfer the entire mixture into an ice-filled cocktail shaker.
- Shake dilligently in the cocktail shaker; strain into an ice-filled rocks glass and garnish with an orange twist.
To make the Bulldog Gin CherryJubilee you will need:
- 2 oz Bulldog Gin
- .5oz honey
- Handful Bing cherries (reserve one for garnish)
- Handful blueberries
Muddle cherries and blueberries in a mixing glass. Add gin and honey and fill with ice. Shake well for 10 seconds and double fine strain into a chilled cocktail glass. Garnish with a cherry on the rim.
There you have it, two decadent tasting dessert drinks
If you enjoyed this article and would like to subscribe to receive notification of future Wine Examiner articles, simply add your email address to the subscribe button at the top of the page. Comments welcome.