Drunken Cherries
July 4th, 2011
Cherry bourbon. No, not that horrid Jack Daniels Red Stag stuff that tastes like cough syrup. Real cherry bourbon, made from real cherries soaked in real bourbon. I made some 2 weeks ago, and it’s fantastic.
I found this recipe in Put ‘em up! A Comprehensive Home Preserving Guide for the Creative Cook, by Sherri Brooks Vinton. I’ve been looking for a modern guide to preserving for some time, and this one is excellent. I found it at a local farm stand, and I bought it for the cherry recipes alone (although I’m sure I’ll try the others).
The cherry bourbon is dead easy to make, and results in a beautiful red drink that is impossible to photograph and tastes like cherries. Strangely, the bourbon-soaked cherries are themselves disgusting — they have a bitter, somewhat dirty taste. I guess they’ve given up all their goodness to the bourbon.
Although it’s very good neat, I can’t WAIT to mix up a Manhattan with this stuff. I think I’d better do that soon, before I tipple it all away.
Cherry Bourbon
1 pound sweet cherries (such as Bing), stemmed but not pitted
1-1/2 cups bourbon (I used George Dickel)
1/2 cup brown sugar*
1/2 cup water
1. Slice each cherry on one side to allow the flavors to escape into the bourbon. Don’t remove the pits.
2. Put the cherries in a quart jar, add the bourbon.
3. Heat the sugar and water in a small sauce pan until it boils. Stir until the sugar dissolves.
4. Pour the sugar water into the jar. Put the lid on the jar and shake to combine.
5. Store in a cool, dark place. Let the mixture infuse for at least a week. Keeps at room temperature for up to 1 year.
* I don’t keep brown sugar in my pantry (it’s too small!). When I need brown sugar, I use white table sugar and molasses. For this recipe, I used 1/2 cup white sugar and slightly less than 1/2 tablespoon molasses.