The Cherry Chambord Cream Dream. Or maybe I should italicize this: The Cherry Chambord Cream Dream, because my old high school grammar book says to italicize works of art, and this cocktail really is like a drinkable work of art.
Everything about this Cherry Chambord Cream Dream says “winter” and “holidays!” I happened upon these silver-edged martini glasses shown here at Marshalls a few weeks ago (similar here and here), and found that they’re a perfect match for this gorgeous and festive cocktail.
Not only are these Cherry Chambord Cream Dream cocktails pleasing to the eye, but they are ever so pleasing to the palate. This a holiday cocktail to remember, I can assure you.
To make this cocktail, you’ll need to shop ahead, to make sure you have half and half on hand, along with some frozen dark sweet cherries, such as these or these, or you can use jarred dark morello cherries like these that I found at Trader Joe’s. Also, you’ll need to make ahead and have cooled some simple syrup, sometimes called sugar syrup, which is just one part sugar to one part water. To make a batch of simple syrup that I can use over the next several weeks, I combine two cups of water with two cups of sugar. I then bring the sugar and water to a boil in a sauce pan, stirring when it starts to boil, until the sugar is dissolved. I then remove the pan from the heat and let it cool completely. Simple sugar syrup will keep, covered, in the fridge for a over a month, and can come in so handy for making cocktails that call for sugar syrup!
Let’s go back to the cherries…I like to use the frozen cherries to muddle, because they seem to help keep this cocktail frothy and cold. But I’ve used the jarred cherries to make this Cherry Chambord Cream Dream as well, and although the drink won’t seem quite as cold, they’ll do just fine. Another option, if you don’t want to bother muddling or straining cherries is just to use some of the cherry juice from the jarred cherries. My overall preference, though, is to muddle frozen cherries right in the shaker and not take an extra step in straining them, except with the shaker’s strainer when I pour the drink into the serving glass. This means I end up with tiny but wonderful bits of cherry that come loose from the muddling and through the holes of my shaker’s strainer. This also means that I can conveniently muddle right in the shaker, and then just add the ice and the rest of the ingredients, shake, and pour. If you don’t care for those little bits of cherry in your Cherry Chambord Cream Dream, then (1) you can muddle in a separate container and then strain through a wire fine-mesh strainer into your shaker and then continue with mixing and shaking or (2) you can just use cherry juice.
You’ll only use them as a garnish, but also be sure to have some maraschino cherries on hand. By adding a martini pick with one or two of these brightly colored maraschinos, this festive drink can be presented with even more polish and pizzazz. And how does this Cherry Chambord Cream Dream taste? It’s creamy, boozy, and fruity, with the cherry highlighting and perfectly complementing the raspberry flavors and aromas of the luxurious Chambord. I usually shake this cocktail for a good 45 seconds, to get it as cold and frothy as possible.
As far I’m concerned, this Cherry Chambord Cream Dream is THE holiday cocktail. Your guests will love you for this one. Actually, you’ll love yourself for this one. I hope you’ll try it!
Here’s the recipe:
- 1 ounce half and half
- 1 ounce vodka
- 2 ounces Chambord (or other raspberry liqueur)
- 5 frozen dark sweet cherries (or ½ ounce cherry juice from jarred dark cherries--not maraschino) (or 5 dark sweet cherries from a jar--not maraschino)
- 1 ounce simple syrup
- Garnish: 1 or 2 maraschino cherries
- Ice for shaker
- Muddle frozen black sweet cherries or jarred cherries (Skip this step if using cherry juice instead)
- If you don't mind some broken bits of cherry, then muddle the cherries in the shaker.Otherwise, muddle in a separate container, and then strain juices into shaker.(Skip this step if using cherry juice instead)
- On top of the muddled cherries in the shaker, add ice until shaker is over half full.
- To the shaker, then add the half and half, vodka, and Chambord, and simple syrup (and cherry juice if using instead of muddled cherries)
- Shake for 45 seconds.
- Pour and strain into martini glass.
- Place one or two maraschino cherries on a martini pick and add for garnish.
- Serve and enjoy.
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