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Bourbon Cherries

May/June 2010

Your rating: None Average: 2.9 (45 votes)

A boozy fire emanates from these drunken cherries that get better with age. Serve them with cheese or combine the cherry-infused bourbon with seltzer or other soda to make a special cocktail. Fill a 12-ounce rocks glass with ice, add 1 1/2 ounces (3 tablespoons) of the cherry-infused bourbon (or rum), top with seltzer and garnish with the bourbon cherries.



READER'S COMMENT:
"I made this recipe and while the cherries were in the refrigerator for one week, they rotted. Cherries are expensive and so is bourbon, so I would not recommend this recipe. "
Bourbon Cherries

4 Reviews for Bourbon Cherries

07/03/2014
Anonymous

I prefer the Cherries pitted but not sliced.

The whole key to doing this is using high proof Bourbon.
Wild Turkey 101 or similar.

Pit cherries, Pack in jar, fill to the top with Bourbon and refrigerate. 2 week minimum but It then keeps in the fridge for at least a year. I mix cocktails and use the cherries as a garnish, they become little booze bombs. If you want it sweeter add simple syrup to the cocktail.

Comments
07/05/2010
Anonymous

I made this recipe and while the cherries were in the refrigerator for one week, they rotted. Cherries are expensive and so is bourbon, so I would not recommend this recipe.

Comments (1)

3 comments

Anonymous wrote 2 years 29 weeks ago

The alcohol in the bourbon

The alcohol in the bourbon acts as a preservative. I would be very careful about heating the bourbon to the point that it evaporates, as that would significantly impact the preserving power.

07/01/2010
Anonymous

this is an OK way to go about it...my own preference is a bit different, though...I like to PRESERVE cherries without refrigeration or freezing or molding worries...so I use one-half brandy-or-bourbon to one-half grain-alcohol-aka-'Everclear'...this produces a 135 proof (80 averaged with 190 proof) or 67% alcohol mix. No worries about needing to refrigerate/freeze THAT, eh. Skip the sugar for now. Cut cherries in half, pack in glass jars, cover with hooch, cap, store in cupboard, shake every week or two. Wait at least two months; three is better. Now strain the fruit and add sugar syrup to the hooch to dilute and sweeten to taste. Now it's a liqueur and you can put it in yer liquor cabinet like any bottle. You can also take the strained-out leftover FRUIT and cover IT with a heavy sugar/water syrup...that part prolly *will* need to be subsequently refrigerated, though. It's good over ice cream or pie or what-not. Hope this is helpful!

Comments
06/09/2010
Anonymous

Can this be kept in the freezer for a few months. I live in an area where the cherries are abundent now but I was thinking this would make great christmas present's for freinds and co-workers but we would not have cherries around that time. Let me know... Thanks!

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