INGREDIENTS:

Some Luxardo or amarena cherries, strained
Equal parts rye and Cynar by weight (1:1)

PROCEDURE:

Strain the cherries from their syrup, reserving syrup for another use (put it in a drink or something). Combine equal parts rye whiskey and Cynar by weight (say, 100g each, for example) to make “Rynar”. Combine strained cheries and rynar in a container, ensuring that the cherries are evenly covered. Allow to infuse overnight, though longer is better. Reserve. Rynar cherries will keep indefinitely at room temperature or refrigerated (if you make it that long).

Rynar, a contemporary “bartender’s handshake”, is great on its own, and adding it to great cherries makes for a great, uh, thing. The idea of steeping Luxardo or amarena cherries in liquor is nothing new, with bourbon-infused cherries having a hot moment on the scene several years back. Steeping the cherries in assertive spirits tempers their inherent saccharine qualities, allowing them to blend into the profile of the cocktail. Another bonus from this process is the leftover soaking liquid, which has benefited from the imparted cherry flavors. This can make for a unique cocktail component, or can be re-used to fortify another batch of rynar cherries. Waste not.