Knock knock knock.
Sometimes there are things so sublime you must accept them as they are. You mustn’t tinker too much with them. Kobe beef. Gucci loafers. Stevie Wonder songs. Luxardo cherries.
In 1817 Maria Cavenari and her husband moved to Croatia and began perfecting the “rosolio maraschino”. The emperor of Austria took notice. The rest is history.
The first time I had a Luxardo cherry my eyes spun in the back of my head and I asked the waiter for as many more as he could get on a toothpick without causing a scene. Now, they aren’t free. But the ticket price is worth the show.
This cocktail is incredibly simple – as it doesn’t need decoration because it has three stars: exceptional vodka distilled many many times, prosecco and Luxardo cherries.
Recently I came across a Texas vodka made from corn and distilled SIXTEEN times. It’s smooth. Distilled in Fort Worth by a father and son team (I am told) at Trinity River Distillery. It’s called Texas Silver Star, and it truly lives up to its name.
Let’s get to shaking.
WHAT YOU NEED:
- 2 1/2 ounces Texas Silver Star Vodka
- 2 tablespoons Luxardo cherry syrup
- 4-5 Luxardo cherries on a toothpick
- brut prosecco, cava, or champagne (use something nice and dry)
Place a martini glass in the freezer to chill.
In a martini shaker spoon the Luxardo syrup into the vessel and use the 2 1/2 ounces of vodka to get the thick syrup off your spoon. Add ample ice. Shake.
Remove glass from freezer and strain the vodka/syrup mix into the glass. Top with bubbles. Garnish with the cherries.
Drink. Live. Love. Repeat.