Ingredients
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1½ cups good-quality Bourbon
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½ cup plus 2 tablespoons fresh Tangerine Juice
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¾ cup Sugar
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1 teaspoon Vanilla Extract
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8 ounces fresh Cherries
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1½ cups Buttermilk
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5 tablespoons pure Maple Syrup
Directions
Make this soup with the best buttermilk you can find. I get mine from Willow Hills Farm in Kentucky. Try a local dairy farmer, if you can. You need to use the best buttermilk because this recipe is essentially straight buttermilk with a little sweetener. The simple flavor of the buttermilk goes so well with the complex depths of the bourbon. This soup is a yin-yang play on cream and fruit that is timeless.
Steps
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1
Done
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Combine the bourbon, ¼ cup of the tangerine juice, the sugar, and vanilla extract in a medium heavy saucepan, bring to a boil over high heat, and boil for 6 minutes. Turn off the heat and add the cherries. Stir gently and allow to cool to room temperature; the gentle heat will poach the cherries but not turn them to mush. |
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2
Done
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Transfer the cherries, with their liquid, to a bowl and chill in the refrigerator for at least 1 hour. |
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3
Done
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Meanwhile, combine the buttermilk, maple syrup, and the remaining 6 tablespoons tangerine juice in a separate bowl. Chill in the refrigerator for at least 1 hour. |
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4
Done
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Divide the buttermilk soup among individual bowls. Spoon a few cherries into the middle of each bowl and drizzle a little of the bourbon syrup over the soup. Serve cold. |
