CRAFT by Under My Host® Issue No. 17 Made in America: Part II | Page 102

W W W. C R A F T BY U M H . C O M
CH-CH-CH-CH-
BY CORI PAIGE
CHERRIES HAVE BEEN CULTIVATED ON AMERICAN SOIL SINCE
MAKING CHERRY PIE AS AMERICAN (IF NOT MORE AMERICAN)
SUMMER DAYS LIKE THIS RACY, LITTLE STONE FRUIT, BUT SOU
WHEN CHERRIES DISAPPEAR FROM MARKET STANDS ENJOY THE
Cecil & Merl Cherry
Bitters ($26) (sour
cherries complement-
ed by lemon, vanilla,
brandy, and turbinado
sugar) works beauti-
fully in cocktails that
call for barrel-aged
spirits, is a lovely
addition to baked
goods, and holds its
own in tall glasses of
sparkling water with
a twist as a nearly
zero-proof cocktail.
Ann Arbor Distilling Co. Head Distiller and St. George Spirits
alumnus John Charles Britton sources tart Balaton and Mont-
morency cherries—chosen for their acidity, tannins, and fra-
grance—for Water Hill Cherry Brandy ($42) from King Orchards,
a first-generation family farm in Northern Michigan. Britton’s
expression is a snapshot of rich, juicy fruit accompanied by cherry
blossoms and marzipan. Nip on Water Hill neat and use it any-
where you would use maraschino liqueur.