Cherry Clafoutis

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Cocktail History

The Cherry Clafoutis is a dessert cocktail that was created by drinks writer and consultant David T. Smith and alcohol brand ambassador Keli Rivers. The recipe, inspired by the French dessert of the same name, was first published in their book Dessert Cocktails: 40 Deliciously Indulgent Sweet Drinks and is made with a mixture of brandy, white chocolate, cherry, and almond.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Cognac: This is a type of brandy made in the Cognac region of France with grapes and yeast, which are distilled and then aged in oak barrels to develop a smooth, complex flavor.

White Crème De Cacao: This is a liqueur made with cacao, distilled alcohol, water, and sugar, which are blended and infused to develop a light, milk chocolate flavor.

Maraschino Liqueur: This is a liqueur made with maraschino cherries, distilled alcohol, water, and sugar, which are blended and infused to develop a sweet, fruity flavor.

Amaretto Liqueur: This is a liqueur made with almonds or apricot kernels, distilled alcohol, water, and sugar, which are blended and infused to develop a sweet, nutty flavor.

Brandied Cherry: This is a type of stone fruit made by soaking maraschino cherries in brandy, water, and spices to make a rich, fruity syrup.

Brands I Used

• 🔗 J.P. Chenet XO Brandy
• 🔗 Bols White Cacao Liqueur
• 🔗 Luxardo Maraschino Originale Liqueur
• 🔗 Luxardo Amaretto Di Saschira
• 🔗 Luxardo Original Maraschino Cherries

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface and used for catching spills, providing grip for glasses and tools, and keeping the workspace clean and organized.

Jigger: This is a small double-sided tool with different volume measurements on each side that’s used for accurately portioning ingredients.

Mixing Glass: This is a sturdy glass vessel with a wide opening that’s used for stirring cocktails with ice before straining and serving.

Julep Strainer: This is a round metal strainer with a perforated bowl shape and handle that’s used for straining stirred cocktails from a mixing glass while holding back ice and solids.

Bar Spoon: This is a long-handled spoon with a twisted shaft that’s used for stirring cocktails, layering ingredients, and reaching the bottom of tall glasses and mixing vessels.

Cocktail Pick: This is a small, slender skewer made from metal, wood, or bamboo that’s used for holding cocktail garnishes in place.

Coupe Glass: This is a stemmed glass with a shallow, wide bowl that’s used for serving shaken cocktails and sparkling drinks without ice.

Tools I Used

• 🔗 A Bar Above 18×12 Premium Bar Mat
• 🔗 A Bar Above Stainless Steel Japanese Jigger
• 🔗 Viski 17 oz Cocktail Mixing Glass
• 🔗 A Bar Above Stainless Steel Julep Strainer
• 🔗 Barfly Stainless Steel Teardrop Bar Spoon
• 🔗 I-MART Gold Metal Cocktail Pick Set

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Golden brown color

• Aroma: Nutty almond and cherry

• Taste: Dry flavor of brandy with hints of amaretto, chocolate, and cherry

• Finish: Brandy spices and more cherry

Kendall’s Take: “I’ve never had the French dessert that inspired this drink, but aside from the prominent maraschino notes from the liqueur, the Cherry Clafoutis wasn’t quite what I was expecting. I guess I imagined a sweeter beverage, but it turns out this one’s rather dry and is reminiscent of vintage cocktails, in my opinion. Although interesting, this just wasn’t my favorite.”

Recipe

This cocktail recipe was adapted from Dessert Cocktails: 40 Deliciously Indulgent Sweet Drinks by David T. Smith and Keli Rivers.