Americano Rouge

• 1 oz Rouge Cherry Liqueur
• 1 oz Dolin Blanc vermouth

Combine all ingredients in mixing beaker, stir, then strain and serve up; garnish with lemon peel.

Buckin' Cherry

• 1½ oz Bourbon
• ¾ oz Rouge Cherry Liqueur
• 1 oz fresh lime juice
• ½ - ¾ oz simple syrup (depending on thickness)
• 6 - 8 mint leaves
• 2 oz Ginger Beer

Muddle mint in the lime, combine rest of the ingredients except the ginger beer, add ice, shake, strain into Collins glass, add ginger beer, add ice to glass, garnish with mint sprig.

Cherry 66

• Evan Martin, Naga, Bellevue WA
• 1½ oz whiskey (preferably Woodinville White Dog Whiskey)
• ¾ oz Rouge Cherry Liqueur
• 3 dashes Bitter Truth creole bitters
• ½ oz fresh lemon juice

Stir briefly with ice in highball glass. Top with more cubed ice and ginger beer. Garnish with brandied cherry and lemon wedge.

Franco-Peruvian Rickey

• Josh Harris, Bon Vivants, S.F.
• 1½ oz Encanto Pisco
• ½ oz Rouge Cherry Liqueur
• 1 oz fresh lime juice
• ½ oz rich simple syrup*
• 2 oz tonic (preferably fever tree)
• *2 parts sugar, 1 part water

Combine ingredients in mixing glass, add ice, shake and double strain into Collins glass. Fill glass with tonic water, garnish with paper thin lime wheel.

King of Queens

• 1 oz Rouge Cherry Liqueur
• 1 oz blanco tequila
• 1 oz pineapple juice
• 1 oz Lillet Blanc

Combine ingredients in mixing glass, add ice, double strain into bucket glass filled with ice.

King Street