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The farmers market in Tribeca on Saturday is just a tad different. It’s the only market here in the Northeast that I have seen with a vendor selling orchids. And there’s this very distinguished looking Amish gentleman offering habenero dill pickles. Talk about emerging or merging cultures. The culinary crossovers here can be striking.

One vendor, Red Jacket Orchards, offers a variety of juices. Most of them are a combination of apple + something else. But two of them are pure and potent: 100% apricot and 100% sour cherry.

What to do with sour cherry juice? You drink it, but in fortified passion. You first option is to make a tart and red cherry version of a mimosa. Top off a glass of sparkling wine — you know I prefer Cava from Spain — with a splash of that cherry brightness. Or, on the web, I found a recipe for cherry mojito. I liked the idea, but not the proportions: it was one ounce of rum for four ounces of club soda. My version below has, shall we say, greater fortitude. Please feel free to make your own adjustments.

I do enjoy the pure flavor cherry from Red Orchard, no added sweeteners or preservatives.

Yes, this recipe is a teaser. Cherry season approaches. And cherry pie. And there is a cherry pie recipe in your future her.

Brian’s Sour Cherry  Mojito

Serves: 1


  • 1 tablespoon superfine granulated sugar
  • 3 tablespoons tart cherry juice
  • 9 mint leaves
  • Juice of one lemon
  • 3 ounces white rum
  • Ice cubes
  • Dash of club soda to fit your taste


Place 6 mint leaves in a tall glass. Add the sugar. Crush mint leaves with a muddler, or with the back of a spoon.

Add the tart cherry juice, lemon juice, white rum and ice. You can mix well in the glass or transfer to a cocktail shaker for a more energetic finish..

Pour the beverage back in your glass, add ice and that dash of club soda. You may garnish with the remaining mint leaves.

Source: Yahoo Answers for Sour Cherry Cocktails.