The Best Cherry Cocktail To Ever Hit Your Lips

It’s time to cherish the last lovely drops of summer! So, to toast to this final summer stretch, we sat down with the creme-de-la-creme of magical mood-making caterers, Annie Campbell Catering, as they remaster the classic Negroni cocktail into a smooth sensation that’ll literally be the cherry-on-top to your sweet summer vibes.

“When we think of summer, we think of grilling,” says Greg Murnion, Annie’s charming husband and the mastermind behind this cherry-licious seasonal sensation. “The smokey-sweet flavors and smells set the perfect tone and mood for al fresco entertaining, and were the inspiration for the this take on the classic Negroni.”

Here’s how to get your own delicious spike of cherries:

The Charred Cherry Negroni 

For two:

 (1.) 2 oz. Carpano Antica  Formula Sweet Vermouth

(2.) 2 oz. Campari

(3.) 2 oz. Mezcal

(4.) 4 cherries, pitted and charred*

(5.) 2 lemon peels for garnish

Add the cherries into a mixing tin, reserving a few pieces for garnish, and lightly muddle.  Add the Sweet Vermouth, Campari, Mezcal, and ice.  Stir until thoroughly chilled.  Serve in old-fashioned glasses like Strauss Double Old-Fashioned Glasses ($45)  and garnish with the lemon peels and reserved cherries.

*To char the cherries, heat a dry sauté pan over medium-high heat for 4 minutes.  Add the cherries. After 2 minutes, as the cherries start to char and caramelize, remove them with a metal spatula. Set aside and let cool.

For a larger batch:

750mL Carpano Antica  Formula Sweet Vermouth

750mL Campari

750mL Mezcal

24 cherries, halved and charred 

In a 4 qt. container, use a wooden spoon or muddler to muddle cherries. Add Sweet Vermouth, Campari, and Mezcal.  Mix well, cover, and refrigerate for at least 8 hours.  Use a fine mesh strainer and cheese cloth to strain out cherries.  Store in freezer until ready to serve (don’t worry, it won’t freeze).

Cheers!