Cherry Lime Rickey

Ingredients:
For the infused cherries:
20 to 24 frozen tart cherries
1 medium piece of ginger (peeled and sliced)
1 lemongrass stalk (split lengthwise)
1 1/2 cups simple syrup

For the cocktail:
6 fresh kumquats
Drained cherries from above recipe (method to follow)
4 teaspoons sugar in the raw
4 ounces fresh squeezed lime juice
8 ounces blood orange vodka
4 splashes tart cherry juice
1 splash of fresh grapefruit juice
1 teaspoon tart cherry puree

Directions:
In a saucepan over medium heat, combine the simple syrup, ginger and lemongrass stalk. Bring to simmer, cook for about 3-4 minutes to infuse. Place cherries in a stainless steel bowl or container. Pour over the simmered gingered syrup, let cool to room temperature, wrap with plastic, refrigerate for at least eight hours (overnight). To assemble the cocktail: In an old-fashioned glass, combine the kumquats, cherries, sugar, lime juice; carefully muddle the mixture with a pestle. Next, fill a large cocktail shaker half-way with ice cubes and combine the blood orange vodka, grapefruit juice, and cherry juice. Place a few ice cubes in the glasses with the muddled fruit. Then strain the shaken mixture over the ice. Carefully stir each finished drink with the lemongrass stick, garnish with a couple fresh cherries and serve immediately.

Serves 4