Martha Stewart The Firecracker

Martha Stewart The Firecracker, an easy pitcher cocktail, starts with sour cherries and London dry gin before a splash of chilled rosé turns it pink. A simple syrup ties the batch together, and one pitcher serves ten at a summer cookout or Fourth of July party.

Pour it over ice with lemon slices for a crowd at any backyard dinner party or warm summer gathering. Let the cherry and gin mixture chill two hours before adding the rosé, because that steep is what builds the tart bite.

Martha Stewart The Firecracker

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Course: BeverageCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

5

minutes

Calories

280

kcal

Bright pink and tart with a gin backbone. This pitcher cocktail steeps sour cherries in homemade simple syrup and London dry gin, then opens up with a pour of chilled dry rosé.

Ingredients

• 3/4 cup sugar
  

• 1 cup fresh or thawed frozen sour cherries, pitted
  

• 16 ounces London dry gin
  

• 1/2 cup fresh lemon juice (from about 4 lemons)
  

• 1 bottle (750 mL) chilled dry rose wine
  

• Ice
  

• Lemon slices, for garnish
  

Directions

• Make the simple syrup: Bring sugar and 3/4 cup water to a boil in a small pot. Reduce heat, and simmer, stirring, until sugar dissolves. Remove from heat, and let cool. Simple syrup can be refrigerated up to 2 weeks.
• Mix and chill: Combine syrup, cherries, and gin in a 3-quart pitcher, and refrigerate until cold, at least 2 hours and up to 6 hours. Stir in lemon juice and wine. Serve over ice, and garnish with lemon slices.

Tools for this recipe

• Bormioli Rocco glass pitcher with lid, Zulay metal lemon squeezer, Cuisinart MultiClad Pro 3-quart saucepan. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen sour cherries for this cocktail?

The recipe works with fresh or thawed frozen sour cherries, so either will do. Thaw frozen cherries completely and drain off any extra liquid before adding them to the pitcher. Frozen sour cherries from brands like Stahlbush Island Farms are available year round in most grocery freezer aisles.

How far ahead can I make The Firecracker?

Combine the simple syrup, cherries, and gin up to 6 hours before serving and keep the pitcher in the fridge. Add the lemon juice and rosé right before guests arrive, because the wine goes flat if it sits too long. The simple syrup on its own keeps refrigerated for up to 2 weeks.

What can I use instead of London dry gin?

Vodka is the easiest swap at the same 16 ounces, and it lets the cherry and rosé come through more. Bourbon or white rum also work, but they push the drink sweeter, so cut the simple syrup by 2 tablespoons if you go that route.

How should I store leftover Firecracker cocktail?

Cover the pitcher and refrigerate for up to 24 hours. The cherry and gin notes actually deepen overnight, but the rosé loses its brightness after a day. If you expect leftovers, hold back half the rosé and add it fresh when you pour the next round.

Why did my cocktail turn out too sweet?

The most common reason is using sweet cherries instead of sour ones, which adds sugar the recipe does not account for. Squeeze in 2 to 3 extra tablespoons of fresh lemon juice to rebalance the batch. Next time, taste after adding half the simple syrup and stop there if it is sweet enough.