> I found a recipe for a Cherry Lime Rickey on the food network
> homepage that sounds pretty good. It calls for muddling cherries and
> sugar and then shaking the concoction with all the liquor. My
> question is after you shake everything do you leave the muddled fruit
> in the glass or do you strain it out? I would think it would look
> wierd to have all the muddled fruit in your glass, but what do I
> know? :)
I prefer to strain out the muddled cherries, I'd suggest garnishing with a
fresh cherry.
In Dale DeGroff's "The Craft of the Cocktail" he suggests the same thing for
making Old-Fashioneds: muddling the slice of orange and cherry with bitters
and sugar, adding ice and whiskey, stirring in the mixing glass (or shaker)
and then straining over fresh ice and garnishing with an undamaged orange
slice and cherry.
I do leave the muddled limes in when I do mojitos and Caipirinhas, however.