Kathy Casey’s Liquid Kitchen®
2 ounces Makers Mark
1/2 ounce Dubonnet Rouge
1/2 ounce sweet red vermouth
Dash of peach bitters
garnish with gilded cherries
1 cup maraschino cherries – DRAINED WELL
1/2 – 3/4 tsp. Gold Luster Dust (available at cake decorating stores or on-line)
Recipe adapted from Kathy Casey’s Sips & Apps, Chronicle Books – Copyright © Kathy Casey Liquid Kitchen™
Measure the bourbon, Dubonnet, and vermouth into a mixing glass. Add the bitters.
Fill 3/4 with ice and stir.
Strain into a martini glass. Spear a Gilded Cherry on a pick and lay across drink.
Make the cherries in a container that you are going to store the cherries.
It is important that the cherries be very well drained. Place the cherries in the container and add the luster dust.
Stir gently to coat cherries in gold. Do not over stir - over stirring makes the gold “stirred in” and not coating.
Store refrigerated for up to 1 week.