Every spectacular drink deserves a spectacular garnish. There’s nothing more unfortunate than a handcrafted cocktail, only to be taken down a notch by a lackluster topper – be it a soggy piece of fruit, wilted herbs or, not tasty but just as ghastly, a paper umbrella {these are only OK if you’re sitting beach side in a festive, tropical resort…and that’s still iffy}.
So today, we’re taking the garnish game up a notch. We’re making marinated cherries, sure to enliven any cocktail you’ve ever imagined.
After many times of unsuccessfully perusing the grocery store and specialty food stores here in our area, the hubs and I got tired of not finding anything that met our needs. Sure, you could plop a maraschino cherry into a drink that calls for it, but why settle when you can do better? Those cherries are meant for desserts; syrupy sweet and not bringing much to the drink itself. So we got to work, scouring recipes for ideas to make our own cocktail cherries at home.
And boy, did we hit the mark on this one! Never before have I had a cocktail cherry like this; we’ve been to some pretty swanky bourbon bars, and nothing tops these ones. It doesn’t hurt that cherries are in season, either! We used gorgeous, dark Rainier cherries for this recipe, but any one of your preference will do. The fruit soaks up the marinade beautifully – each cherry has sensational notes of bright orange, oaky bourbon and subtle vanilla.
You’ll find yourself pining for the cherries to be done {darn that 3-day wait period!} as soon as you seal them up. They’re that good, I promise. From an Old Fashioned to a Manhattan, a fancy Martini, or just with neat bourbon, you’ll be happy you have these on hand.
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Bourbon Marinated Cherries {recipe adapted from Tasting Table}
Maraschino cherries have met their match; dare I say, they’ve been far surpassed! These marinated cherries are the epitome of awesome – oaky bourbon notes, sweet hints of orange and a taste that will blow your mind. Get creative when you make these, as they’re equally wonderful in a drink as they are on top of a grown-up ice cream sundae.
Ingredients:
1 cup bourbon
1/2 cup sugar
1/4 cup freshly squeezed orange juice
1 {1″ strip} orange peel
1-1/2 tsp. vanilla extract {we used my homemade version for an extra bourbon kick!}
1/2 lb. cherries, pitted and stems removed*
*the hubs came up with a great trick to remove the pits! – simply use a nonflexible drinking straw to force the pit out; starting at the top of the fruit, gently push down until the pit is released through the bottom. Super easy, efficient, minimal clean up…and you didn’t have to buy a cherry pitter
To Prepare:
Combine the bourbon, sugar, orange juice and orange peel in a small saucepan. Place over medium-high heat and bring to a simmer, whisking constantly, until the sugar dissolves, about 5 minutes.
Remove the pan from the heat and whisk in the vanilla extract.
Combine the bourbon mixture and the cherries in a 15-ounce jar and seal tightly. Allow the contents to cool to room temperature before transferring to the refrigerator. Chill for at least three days before using.
Cherries will keep up to one month.
Cheers!
kitchen konfidential 