CRAFT by Under My Host® Issue No. 17 Made in America: Part II | Page 103

CHERRY BOMB!
THEY ARRIVED BY SHIP WITH EARLY SETTLERS IN THE 1600S,
AS APPLE PIE. IN MY BOOK, NO OTHER FRUIT EVOKES SULTRY
UR OR SWEET, CHERRY SEASON IS FLEETING (MAY-AUGUST) SO
ESE PICKS AS THEY CAPTURE MY BELOVED DRUPE IN ITS PRIME.
Another must-have bitter aperitivo in a long line of must-
have bitter aperitivos from Don Ciccio & Figli. This fruity and
floral potable bitter is prepared with three different types of
cherries and Sakura (Japanese cherry) blossoms. You’ve never
had a cherry liqueur like this! Try Cerasum Aperitivo ($45)
in spritzers, boulevardiers, Negronis, or in my Brain Freeze,
Tongue Tease poptails.
Cherry Vin from Argus
Cidery is wine (no, not a
cider); a dry, tart, spar-
kling cherry wine made
with 100 percent cherry
juice, and you should
enjoy it as such! Think
fire roasted meats and
charcuterie. Looking for
a low ABV starter? Make
an aperitif with Cherry
Vin, a few shakes of your
favorite cocktail bitters,
and soda water.
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