The Homeward Angel

• 2 ounces rye whiskey
• 1/2 ounce sweet vermouth
• 1/4 ounce orange bitters
• A splash of cherry pickling liquid (recipe follows)
• 2 Pickled Sour Cherries (recipe follows)
• 1 1/4 cups rice vinegar
• 1 small slice of fresh ginger
• 15 black peppercorns
• 1 1/4 cups sugar
• 1/2 teaspoon kosher salt
• 4 cups pitted fresh sour cherries (about 1 pound)
• (makes 1 quart)

1. Pour the rye, vermouth, and bitters over ice in a cocktail mixer.
2. Shake to chill before straining into a chilled glass.
3. Add the cherry pickling liquid.
4. Serve straight up, garnished with the pickled cherries.
5. In a small nonreactive saucepan, combine the vinegar, ginger, peppercorns, sugar, salt, and 1 cup water, and bring to a boil.
6. Put the cherries in a large heatproof jar and pour the hot vinegar mixture over them, covering them completely.
7. When they have cooled, cover and refrigerate.
8. These are best if they sit for at least a day before serving.

rye whiskey, sweet vermouth, orange bitters, sour cherries, rice vinegar, ginger, black, sugar, kosher salt, sour cherries

Taken from www.epicurious.com/recipes/food/views/the-homeward-angel-377614 (may not work)