Creekside Drinks: The dog days of summer

It's September, but it's still hot hot hot in Sarasota. While some coffee shops are talking pumpkin lattes, I'm thinking cool, crisp cocktails after a dip in the Gulf.

When I go to the market these days, I'm seeing big, fresh bags of those delicious juicy cherries from the Northwest and Michigan. Some might be tempted to turn them into a cherry pie, but my first thoughts are to turn it into vodka. I am a bar chef, and that is my best dish!

Some important tips when infusing with cherries:

• Wear gloves, or your hands will stain red.
• Wash the cherries in cold water and pat dry. Remove stem and pits.
• Pick out the cherries that may be bruised or overripe. They are better for a smoothie or jam.

 Cherry Vodka

• 2 cups fresh pitted and stemmed cherries, halved
• 1 liter of Belvedere or preferred vodka (Gluten-free vodkas are Titos or Shopin)
• Place in jar and close tight. Leave in a cool dark room for seven days.
• Shake jar at least once a day.

Now filter with a coffee filter into a colander and into a pitcher. Pour the cherry infusion into the filter. Pour the infusion back into the empty vodka bottle.

Store in refrigerator for up to three months.

Recipe

• 2 oz. cherry-infused vodka
• 1/2 oz. Baileys
• 1 oz. half and half
• Splash of simple syrup
• Shake well and strain into martini glass. Garnish with fresh cherry.