Ingredients

• 2# fresh cherries, stemmed and pitted (can use jarred bing cherries if desired)
• ⅔ cup sugar
• Smoked sea salt
• ½ cup mezcal
• 1 tbsp orange liqueur
• Ice cubes
• Dehydrated cherries for garnish

Directions

1. Preheat oven to 400°F. Toss cherries with sugar on rimmed baking sheet and roast for about 10 minutes. Let cool for 5 minutes. Place cherries and juices into a blender and puree. Strain through fine mesh strainer. Should yield 2 cups of puree enough for 10 cocktails.
2. Rim rocks glass with water, dip in smoked salt. Combine mezcal, orange liqueur, and 3 tbsp sour cherry puree into a cocktail shaker filled ¾ with ice. Shake about 15 seconds.
3. Strain into rocks glass filled with ice or one large cube. Garnish with dehydrated cherry.