The Cherry Rumble Hat 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!

The beautiful lace transitions perfectly into a ribbed brim, and I used a second color just for fun there. The crown is a little more dramatic, but again plays with the ribs that flow naturally from the lace and cable motif into a point at crown.

And PS, there’s a Cherry Rumble Cowl 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. The Heritage is soft and round and stretches a little when worn, so the pattern opens up beautifully.

As shown, you need 110(140)yards/100(130)meters of a main color, and 40(55)yards/35(50)meters of a contrasting brim shade.

Hat is shown worn in Chinook with a Pumpkinseed brim. Other samples are worked in Natural with a Pumpkinseed brim and in Chinook with a Sandbar brim.

Yarn quantities and dimensions may vary with substitute yarn.

North Bay Fiber will have kits available on Friday 4/8 at 6pm Eastern in these and a few more beautiful color combinations, check HERE

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.