de Novo Drinks: Solicherry Confinement

Ah, 2020. Like the world’s longest game of blackjack—the hits just keep coming.

It’s funny (and also cruel) that when we need each other the most, it’s never been more important to keep our space.

To everyone who is sick of social distancing—but who cares enough about their fellow man to keep doing it anyway—the world owes you a debt of gratitude. And probably a drink.

(We can help with that last part.)

Introducing a new cocktail to sum up the year:

SOLICHERRY CONFINEMENT

After placing on the CBJ’s Fastest Growing Companies list for our third time, we decided to commemorate the occasion with another original de Novo cocktail that our team could enjoy from their respective bunkers.

It’s a mezcal-based drink featuring Luxardo cherry juice, concocted by de Novo’s Official Bartender, Josh O’Connell. (He’s also a consultant for Rodina, where he teaches cocktail classes and slings the occasional drink. His new line of Demerara cocktail syrups, 86 Provisions, is available at Benz Beverage Depot in Cedar Rapids.)

While Solicherry Confinement features some ingredients you might not be familiar with, it’s actually pretty easy to make. Here's what you'll need:

EQUIPMENT

INGREDIENTS

5 oz Scorpion Mezcal
1 oz Dolin Rouge Vermouth
1/2 oz Luxardo cherry juice
1 bar-spoon St. Elizabeth Allspice Dram
2 drops vanilla tincture or vanilla extract
Garnish(es) of your choice—we use an edible flower, a lemon twist, an isomalt sugar swirl and a Luxardo cherry

A Step-by-Step Guide to Making the SOLICHERRY CONFINEMENT

(PSST: Don't need in-depth directions? Scroll to the bottom to find our simplified recipe card.)

STEP 1: Measure out 1.5 oz of Scorpion Mezcal in a jigger and pour into the shaker. If you can’t find this particular brand, another type of joven (unaged) mezcal will do the trick.

STEP 2: Add one ounce of Dolin Rouge Vermouth to your shaker. If you need a sub—go for the red stuff, not the white variety.

STEP 3: Now it’s time for that Luxardo juice. To get this ingredient, you’ll need to scoop some out from a jar of Luxardo cherries. (Pick up a jar at John’s Grocery in Iowa City, or online at Amazon. If you’re feeling ambitious, you can make your own using this recipe.)

STEP 4: Measure out a bar spoon of allspice dram, sometimes called pimento dram. We use St. Elizabeth’s in the recipe, but you can sub for another brand or your own allspice dram concoction (fair warning—the homemade version takes a couple of weeks to steep, but it’s worth the wait if you’ve got the patience).

STEP 5: Add two drops of vanilla tincture using a medicine dropper. If the sound of that intimidates you—don’t worry. It’s actually just a homemade version of vanilla extract. If you’re subbing for store-bought extract, make sure you use a high-quality product that uses alcohol—not glycerin or vinegar—as the solvent. Simply Organic Madagascar Pure Vanilla Extract is a solid choice.

STEP 6: With the measuring out of the way, add a scoop of ice to your shaker, make sure the lid is tight, and give it a vigorous, rhythmic shake. (Hum a tune if it helps you keep the beat.) A good rule of thumb is to shake for 30 seconds, or until the outside of the shaker is nice and frosty.

STEP 7: Add a big chunk of ice to your tumbler. Regular cubes from the tray in your freezer will work in a pinch, but this will come up again—do yourself a favor and invest in a decent ice mold and make better cocktails from here on out.

STEP 8: Carefully unseal the lid of your shaker and place your Hawthorn strainer on top. Position a fine mesh strainer over the tumbler, and slowly pour the contents of the shaker into the glass.

STEP 9: Add a few garnishes to give the drink a professional polish. We use edible flowers, a sugar swirl, a twist of lemon and a Luxardo cherry. But you can simplify with just a cherry and/or lemon twist.

And that’s it! Sit back, admire your work and sip to your heart’s content.