The Cherry Rumble Cowl features an elegant, undulating mix of lace and ribbing that creates overlapping “leaves”. There’s a new technique to learn in here, where you’ll both cross a cable and decrease a stitch in one fell swoop, but I promise it’s easy to do!

I designed the cowl with 3 color block sections, because I loved this color combination and because the 3-block size creates the perfect cowl to wear both indoors over a shirt AND outside under a coat. However, you can easily modify this for more or less color blocks, and you can easily alter the length or width of the overall cowl as desired. Notes are in the pattern on how to do so.

And PS, there’s a Cherry Rumble Hat too, because this pattern and yarn combination was just too fun to stop working!

Heritage is a gorgeous woolen-spun DK. If substituting yarn, look for a light worsted or heavy DK weight yarn that shows off the pattern nicely. Make sure any substitute fiber is soft enough to wear against your neck, and has enough body to stand up in the design and not fold into itself.

As shown, you need 150 yards/137 meters of each of 3 colors. Shown worn in Pumpkinseed, Chinook, and Natural. Second sample worked in Pumpkinseed, Bullhead, and Watershed.
Note that yarn quantity and finished size will vary with modifications.

Cherry Rumble:

2 oz rum
1 oz Michigan Tart Cherry Shrub (see below)
dash of cherry bitters
2 oz sparkling wine or cava
ice cubes
fresh cherry for garnish

Combine rum, shrub, and bitters in shaker and shake without ice. Strain into an ice-filled glass and top with sparkling wine or cava. Garnish with a cherry

To make Tart Cherry Shrub:

1 cup water
1 cup brown sugar (I used light)
1 cup fresh or frozen pitted cherries
1/2 cup dried cherries
1 cup champagne vinegar

Combine water and brown sugar in small saucepan and bring to boil. lower heat and stir until sugar is dissolved. Add cherries (both kinds) and cover. Simmer about 15-20 mins for cherries to break down. Add vinegar and bring back to boil. Remove from heat and let cool, strain into a glass container and cover. Keep in fridge and this should last about 2 weeks.

Recipe was taken from The American Cocktail, a book by Imbibe Magazine. Photos by Julia Ross.