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This recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City. For this classic cocktail, essentially a gin sour with a cherry garnish, Freeman believes that the quality of the ingredients is paramount. He prefers Maraska maraschino liqueur, which has a cleaner and less funky flavor than other brands, and he replaces the traditional, artificially flavored maraschino cherry with a homemade version. For instructions on making homemade maraschino cherries, see the bartender's note, below, or simply substitute a pitted fresh cherry.
To make homemade maraschino cherries: Fill a mason jar or sealable crock with pitted Bing cherries, add Maraska maraschino liqueur to cover, seal the jar, and let stand at least 3 months and up to 1 year.
