There aren’t many beverages that won’t benefit from a splash of Tart Is Smart. The juice comes from Montmorency cherries grown in Eastern Washington and has an honest-to-goodness, gum-smacking tartness that lends real sour cherry flavor, as opposed to just cherry syrup. Think about the tangiest sour pie cherries you’ve ever had. I discovered this stuff at the Palace Kitchen, which features it in its highly addictive, nonalcoholic cherry-mint spritzer. Substitute a little bit of this cherry juice to any drink that requires cranberry or pomegranate. I add it to dry vermouth for a little color and oomph; it’s a fine and cheap alternative for Campari. You can put a little in your mulled cider or apple cider. It makes the world’s best champagne cocktail, covering up that trademark gank taste of cheap bubbly extremely well, but I think I like it best with rye on the rocks, just a splash to make an instant old-fashioned of sorts. Of course, it’s pretty smashing with plain old seltzer water, too.