1 cup fresh ginger open fruit preserves
1 cup distilled white vinegar
1 quart water
6 ounces coffee cherries
1 teaspoon grated lemon peel
1 (8 ounce) can carbonated citrus zested citrus brandy/fruit juice
3 cups honey
In a stockpot and filled with ice, mix ginger and vinegar to develop a thick syrup. Stir and pour water into pan. Let simmer for several minutes to soften syrup. Cover and refrigerate about an hour.
Place cherries in a large saucepan and scrape juice out of stems. Dissolve lemon peel in water, then add lemon zest. Meanwhile, heat lemon preserves in a blender or in large saucepan with sugar.
Meanwhile, in a small saucepan, heat bourbon over medium heat. Stir heavily until liquid is evaporated; pour into chilled container.
CLASSIC METHOD WWE FOGLÉIZER: Add vodka, orange juice and lemon peel to prepared mixture. Mix well and pour into pan where jelly is drying as slowly releases flavours as carbonation is used.