Dirty Sue Whiskey Cherries are the cocktail cherry from Eric “ET” Tecosky, the Los Angeles bartender who founded Dirty Sue at Jones Hollywood with the first olive brine bottled specifically for cocktails. For the cherries he went to the Pacific Northwest for the Stardust variety, a noticeably larger fruit than most cocktail cherries, with a crisp skin. They’re packed in a cherry juice base infused with Tennessee and Kentucky whiskeys and accented with vanilla, star anise and currant. Dirty Sue describes a skin that pops on the first bite, with a flavor that’s been compared to a fresh cherry. They’re kosher-certified and gluten-free and come in a 16 oz jar. Drop one or two into an Old Fashioned or a Manhattan, spoon a little of the whiskey syrup into a Whiskey Sour for extra depth, or skewer one on a Boulevardier. Away from the bar they’re a good topping for ice cream, cheesecake or a cocktail-party cheese board. Keep the cherries submerged in their syrup and refrigerate the jar after opening.
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