PSC Cherry Brandy

Fall 2014

“We use dried cherries because they are more consistent than fresh and are available year-round. The brandy tastes best in our Blood and Sand cocktail, which is made with scotch, vermouth, and orange juice.” — Scott Brody, bar manager, Presidio Social Club, San Francisco

1 pound dried cherries
1 bottle (750 mL) unoaked grape brandy, such as Remy V cognac or pisco
1/4 cup brown sugar

Combine the cherries and brandy in a sealed container for three weeks. Strain off the cherries and add brown sugar to the liquid. Stir until the sugar is dissolved.


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