This recipe was developed exclusively for Chelan Fresh, using their Orondo cherries grown in the Chelan Valley.
Author: Beth Williams and Meg Raines
1fl. oz. Orondo cherry syrup(recipe below)
10 fl. oz. tonic water
Handful of fresh cherries
Handful of mixed berries (i.e. blueberries, blackberries, reaspberries, etc.)
Couple of fresh basil leaves
Orondo Cherry Syrup
1cup Orondo cherries, pitted (or other sweet/tart cherry variety)
Make the syrup:
Put all of the cherry syrup ingredients in a medium pan, stir, and bring to a boil.
Reduce the heat a bit and let simmer for 3 minutes.
Remove the pan from the burner and use a potato masher to squish the cherries and help them release their juice. Stir well.
Put the pan back on the stove and simmer for an additional 3 minutes.
Being very careful not to burn yourself, strain the cherry syrup through a wire mesh strainer and into a bowl. Press down carefully but firmly on the cherries until all the juice has been released. Discard the skins.
Set syrup aside to cool completely. Do not use hot syrup in your gin and tonic.
Start by pouring the gin and cherry syrup into a tall glass.
Add ice cubes and pour in the tonic water.
Garnish with the fresh cherries, berries and basil leaves.
Squeeze the juice from the lime wedge into the drink before dropping the wedge into the glass.
When making multiple cherry gin and tonics, set out all of your glasses and carry out each step across all of them (ie. put the gin in all of the glasses, then add the cherry syrup in all of the glasses, etc.). This way all drinks can be served at the same time and you can sip yours with your guests!