Sour cherries are like the unicorn of the cherry world. They’re beautiful to look at. They have pale, red skin that’s super shiny and they taste even better than they look. Sour cherries are the perfect balance between very tart and slightly sweet. They lend themselves to this all sorts of things well like pies, tarts and in my case, a gin and tonic. Unfortunately their window each year is very short–maybe 2 to 3 weeks at most. And in Los Angeles they can be crazy hard to find. Luckily I scored them at a small Armenian produce market that is always chock-full of beautiful fruits and veggies. If you can’t find sour cherries, not to worry, this recipe works splendidly with the regular, ol’ kind.
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