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  • Writer's pictureRock Rousseau

Bourbon Cherry Mijo Cocktail

Updated: Aug 29, 2019

This cocktail is derived from the original cherry and lemonade swizzles made with rum and then stirred with a “swizzle stick,” a long stick with four or five short prongs.

This swizzle doesn’t feature rum, but two blends of bourbon muddled with marinated cherries. Bourbon and cherries are always a good combination, and the infusion of lemon enhances the whole drink. The bourbon-soaked cherries offer a strong bite to offset its tangy sweet lemon side, making it the perfect cocktail to share with your best mijos!

  • 6 cherries, pitted and stems removed from 5 cherries. Reserve 1 with stem for garnish.

  • ½ teaspoon ground ginger

  • 2 oz small batch bourbon (such as Michters Small Batch Bourbon)

  • 1 oz. fresh Lemon Juice

  • 2 oz Simple Syrup (1 oz granulated sugar dissolved in 1 oz water)

  • 1 oz Jim Beam Vanilla Whiskey

  • 1 teaspoon lemon zest


Click the icon below to view ingredient alternatives that satisfy the following dietary needs:

Medium mixing bowl, mixing spoon, measuring spoons, aluminum foil, measuring cups, sharp carving knife Prep: 2 days for the cherries; 15 minutes to assemble Ready: 15 minutes Serves: 1 Cocktail

1. In a Ziplock bag, combine the cherries, bourbon and vanilla bourbon. Seal and marinate in a refrigerator for 2 days.

2. When ready to prepare, add the cherry bourbon mixture to a rocks glass and muddle using just 5 of the cherries- reserve the one with the stem still attached. Muddle the cherries and bourbon until they’re broken down and have released their juices.

3. Fill the rocks glass with crushed ice. 4. In a cocktail shaker, mix together the lemon juice, lemon zest, ginger, ice, and simple syrup.

5. Shake vigorously, then strain mixture on top of cherry purée into the rocks glass.

6. Garnish with the reserved stemmed cherry and a lemon twist.

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