Ingredients
Equipment
Method
- Place the cherries in a food processor and blitz until they resemble mulch. Pour the pureed cherries into a fine mesh strainer. Using a muddler, work the juice out of the cherry mulch until you have half a cup of juice.1½ cups sweet cherries
- To the cherry juice add water, honey, lime juice, and kirsch. Stir to combine. Pour the mixture into an 8x8 pan and place it in a level spot in your freezer. Let freeze for 8 hours.½ water, ¼ cup lime juice, 1 tbsp honey **, 1 oz kirsch
- Pour the cola into an ice cube tray and place it in the freezer as well. Let freeze overnight or until solid.1½ cups cola
- The next day, place four glasses in the freezer. Let chill for 15 minutes.
- Pour the cream into a bowl and whisk on high until soft peaks form. Transfer the cream into a piping bag fitted with a large star tip. Place the bag in a highball glass to keep it upright. Place the cream in the fridge and chill until ready to use. ***½ cup heavy cream
- Take the cherry mixture out of the freezer and scrape it with a fork until it resembles shaved ice. Return it to the freezer and remove the cola cubes.
- Place the cola cubes in a high-powered blender. Add four regular ice cubes, the bourbon, vanilla, and the cherry bitters. Blitz everything together on high until very smooth.4 large ice cubes, 2 oz bourbon, 1 tsp vanilla extract, 8-10 dashes cherry bitters
- Spoon the slushy into the chilled glasses and top them with a couple of heaping spoonfuls of the cherry granita. Pipe a swirl of whipped cream on top of each drink and finish with a bourbon-soaked cherry. Serve immediately.4 bourbon-soaked cherries
Notes
** Taste the cherry mixture and add a little more honey if you feel it's not quite sweet enough.
*** I opt for whipping the cream before taking anything out of the freezer. This will help minimize any melt prior to serving.