For the briefest of time, sour cherries are here! I've been inundated with them, happily so, and today found myself making jam, freezing them, and on and on. I am also awash in fresh mint, its summertime advance making itself known in my garden. What do I often do when I've got a bunch of several items lazing around my kitchen? Mix them.
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<br />First I made a perfect mint simple syrup, always a terrific ingredient to have on hand for summertime drinks. Then, for my little boys, I made a treat of sour cherries poached in the mint syrup, then cooled and frozen. They devoured all but a few which I reclaimed in anticipation of making this cocktail.
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<br />It's the perfect aperitif, especially if you can enjoy it al fresco. This recipe makes enough to fill 2 coupes (the smaller more traditional size; not the more modern fishbowls) but is easily doubled or more if you want to serve a crowd!

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