SpiritedLA Original Cocktail: The Hail Cherry

This post was created in partnership with Sable & Rosenfeld.

Confession: I’m a Christmas junkie.

As anyone who suffers from Christmas-obsession knows, it’s not really the holidays if you don’t chop down your own tree, blast carols for weeks, coat your home in lights, and decorate a gingerbread house that makes the Palace of Versailles look subtle. It’s only logical that our cocktails should get in the *spirit* of the season too.

My first official holiday cocktail of the year, the “Hail Cherry,” features spicy and herbal notes that pair well with bourbon to make a pleasantly warming drink. I recommend pairing it with Christmas dinner, gingerbread cookies for Santa, and attempts to thaw out from the cold.

I was originally inspired to make the Hail Cherry when I saw these richly red Sable & Rosenfeld cherries– they’re a perfect holiday color. When I thought to pair them with green rosemary for a festive garnish, the rest of the drink fell into place.

The Hail Cherry



Rosemary Syrup Ingredients:

  • 1 cup water
  • 1 cup sugar
  • Handful of fresh rosemary sprigs


Add bourbon, ginger liqueur, rosemary syrup, and lemon to a cocktail shaker.  Add ice and shake for 30 seconds until well chilled. Fine strain into coupe glass. Garnish with rosemary sprig inserted through Whiskey Tipsy Cherries. Serve and enjoy!

Rosemary Syrup Preparation:
Bring one cup of water to a boil and gradually add sugar while stirring until the sugar is entirely dissolved. Add rosemary to the simple syrup, turn down heat, and let simmer for ten minutes. Turn off heat and continue to let the mixture sit for another fifteen minutes. Strain into a glass container to remove sprigs, and refrigerate until cool. If refrigerated and stored properly, Syrup may be good to use for up to three days.

SpiritedLA the Hail Cherry with Sable and Rosenfeld Tipsy Cherries.jpg

Happy holidays!

This post was created in partnership with Sable & Rosenfeld.

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