Cherry Bomb

The Mai Tai takes Manhattan

Photography: Sylvie Becquet

Source: Martha Stewart Living, July/August July/August 2015


  • 1/4 cup fresh pink-grapefruit juice
  • 1/4 cup unsweetened cranberry juice
  • 1 ounce rum (preferably Bacardi 151)
  • 1/2 ounce creme de cassis
  • Ice
  • 4 maraschino cherries (preferably dye-free)


  1. In an 8-ounce glass, stir together pink-grapefruit juice, cranberry juice, rum, and creme de cassis. Add ice; nestle 3 cherries in it. Garnish with another cherry and serve.


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