We’ll admit it: Labor Day is a bittersweet holiday. Sure, the long weekend is an opportunity to spend time with friends and family, but Tuesday marks the unofficial start to autumn, with increasingly cooler temperatures and earlier sunsets.
While we have nothing against the change of seasons, we’re not ready to relinquish our sunshine and ripe, fruity refreshers just yet. So we challenged talented New York mixologist and Liquor.com advisor Aisha Sharpe to bottle summer.
Of course, she was more than up to the task. While her ingenious plan won’t permanently slow down Mother Nature, it will help soften your transition to fall. So, begin by making her extremely simple Cherry Liqueur, which calls for just three ingredients: fruit, vodka and agave nectar. It takes two weeks to cure and will be ready once you’re really missing the season.
You can drink it neat or on the rocks, or use it in her refreshing cachaça-based Cherry Bomb and in her rich and complex applejack-based Summer’s End (pictured above). No matter which one you choose, it will be a welcome taste of summer.
Contributed by Aisha Sharpe
- 1 pound Cherries, washed and pitted
- 2 cups Vodka
- 1 cup Amber agave nectar
Add all the ingredients to a jar with a tight-fitting lid. Seal, and let stand in a cool, dry place for two weeks, shaking daily. Strain, bottle and store in the refrigerator for up to two months.