We Love Drinks embarks on a series where we attempt to make our favorite cocktails and essential drinks ingredients from around town. If there’s something you’d like us to feature, please let us know!
The proper garnish is a critical part of some cocktails. DC has no shortage of bars where you can get a craft cocktail, and if you watch the bartenders at work at one of these establishments (and I have) you can see (and taste) how the garnish really can finish a drink, either emphasizing or complementing certain flavors in the liquid ingredients.
My first craft cocktail experience in the area came at PX, where the craft most definitely extends to the garnish. One of the cocktails I had on my first visit was listed on the menu as not just a Manhattan, but “My Wife’s Manhattan.” How could I pass that up? So I was very pleased when the Washington Post ran the recipe for Todd Thrasher’s preserved cherries. I made my first batch of them as soon as I could round up a cherry pitter and some cherries, based on the vagaries of supply and demand at Giant. And they were good, but they were salty. I had done something wrong.
It didn’t matter that they were too salty, though, because the Social Chair and I polished them off with some dispatch. We had three problems, really: 1) that first batch was too salty; 2) supply is unpredictable and the cherry season is short; 3) the recipe says they’ll last for two weeks in the fridge, nowhere near as long as our own Manhattan season. So I decided the next batch would solve all three of those problems. Continue reading