These are delicious! After a making a bunch of pies for a friend’s wedding, I learned that I overbought most of the ingredients. One of the leftovers was a bag of dark tart cherries. Neither Craig nor I are great lovers of cherry pie, cobbler, crisp, etc. Coming up with a use for these wasn’t as easy as tossing them with some sugar, tapioca, almond extract, and topping them with a doughy crust. One thing that Craig and I do love is cocktails! And what better to do with these cherries than turn them into a cocktail garnish!? Luxardo cherries are the “classic” of fancy cocktail garnish cherries. But they’re crazy expensive, so I decided to make my own. There is a visual difference between ours. Theirs are super high in sugar and are dyed, so the color is darker. I assume if you were into adding artificial color to your cherries, you could make them look similar to the Luxardo ones. Anyway, this was all experimental, but after 2 weeks of “marinating,” we tasted them. And they’re delicious. Boozy, but delicious.
Bourbon Cherries (makes about 3 cups)
1/3 cup sugar
3 cups frozen, pitted tart cherries (mine came from Costco)
Bourbon, enough to fill the remainder of the jar
- In a clean glass jar, place your sugar
- Pour cherries into jar to fill
- Add enough bourbon to cover cherries
- Shake to remove air pockets in sugar
- Set in a dark out of the way place for 2+ weeks. During this time, the sugar will dissolve, the bourbon will turn red, and the cherries will turn a little greyish (this is normal, add red food coloring if it freaks you out)
- Use cherries as a garnish to cocktails like manhattans, or if you like boozy toppings, stir into ice cream!