I love a good Bakewell tart, but if you’re not English or a fan of The Great British Baking Show you might not know what I’m talking about. Just to bring everyone up to speed a traditional Bakewell tart is strawberry jam toped with an almond sponge and feathered icing, it’s very good. So when I saw a cocktail recipe for a Cherry Bakewell Sour on speakeasier.co.uk I was instantly intrigued.
The original recipe calls for a flavored Polish vodka call Soplica which imparts the majority of the cherry and almond notes to the original recipe. I couldn’t get my hands on the specific vodka brand used so I substituted with amaretto and cherry herring. In order to bring the drink back to being vodka forward I increased the straight vodka and cut out the Chambord. I used slightly less lemon juice, which is just to my personal taste. I included red tinted cherry vanilla bark bitters to create the design in the foam, for a little olfactory moment, I think almond would work here as well. If you would like to see the original recipe you can link to it here.
Cherry Bakewell Sour (original recipe from speakeasier.co.uk)
1.5 oz. Beluga Allure Noble Russian Vodka
1 oz. Cherry Heering Liqueur
.75 oz. lemon juice
.5 oz. Knight Gabriello Amaretto Di Toscana
.25 oz. Licor43
Garnish with Bittercube Cherry Vanilla Bark bitters
Combine all ingredients in a shaker. Dry shake for approx. a minute and thirty seconds, add ice to shaker and wet shake for an additional thirty seconds until chilled and slightly diluted. Strain into a chilled coupe glass. Add red food coloring to the bitters and decorate the foam in a feathered pattern. Enjoy.