We eat copious amounts of cherries over the summer. Bags and bags of them. There's always a full bowl on the table at the Cape and that's what we snack on throughout the day. But as much as I adore them, I so rarely cook with cherries. They just never last long enough to do anything with them. Which may have been why I was set on using them for this cocktail. Just a way to mix things up and play with an ingredient I don't utilize enough.
The cherry-coffee pairing isn't one I see very often, but that rich, dark fruit along with the vanilla/caramel notes in the Kahlúa® were meant for each other, as evidenced by this Cherry Mind Eraser (you can get the ingredients over at Drizly). What I didn't expect was how it'd taste almost exactly like cherry cola. But that's pretty much what it is. A boozy cherry cola, making it the perfect porch sipper. I've loved all of the recipes I've created using Kahlúa®, but this Cherry Mind Eraser is the one I've been most excited to share with everyone and the drink I plan on preparing for guests all summer long.
This is my third creation featuring Kahlúa® and I think each one was quite different. While the Mind Eraser is definitely for warmer months, the Kicking Bull and Coconut Milk White Russian feel a bit more suited for cooler weather.
To try your hand at making a Cherry Mind Eraser head over to my recipe page on Drizly to get your cocktail ingredients! (There's a code for free delivery just for you! Just use "KahluaBOS" when you checkout.)
Disclosure: This post was sponsored by Kahlúa®. All opinions expressed here are my own. Also, please drink responsibly.
Cherry Mind Eraser
For the cocktail
1 part Kahlúa®
1 part vodka
1/4 part cherry syrup (see recipe below)
1 part soda water
For the cherry syrup
1.5 cups fresh cherries, pitted
2 teaspoons lemon juice
1/4 cup sugar
3/4 cup water
To make the cocktail
1. Fill rocks glass with ice.
2. Add Kahlua and vodka.
3. Add cherry syrup.
4. Top with soda water.
To make the cherry syrup
1. Place the cherries and sugar in a saucepan. Add water and lemon juice and stir to combine.
2. Bring to a boil, and then reduce heat to medium. Cook for 12-15 minutes, being sure to smash the cherries with a wooden spoon (to release juices) and stir often.
3. Remove from heat and let cool.
4. Strain liquid of cherries (be sure to save the cherries so you can snack on them later).
5. Transfer syrup to an airtight container and refrigerate (will be good for a few weeks).
Beverage and prop styling by Catrine Kelty