Thanks! It isn’t a necessary addition, by any means, but definitely one I will stick with in the future. (And, if you’ve never made them before, then you should really get on that. You are a true cherry lover, and I only respect you the more. However, this, too, is not set in stone. The Luxardo Maraschino follows the original recipe from 1821, and requires four years to produce. Let’s talk about them. Add ½ ounce of Maraschino, 1½ ounces of vodka (or white rum, if you’d rather), ¾ ounce of fresh lemon juice and ¼ ounce of simple syrup (equal parts sugar and water). Using pomegranate juice is a great idea! If I were to recommend a cherry for your cocktail, I'd recommend making your own. While other kids were having watermelon seed spitting competitions, my brother and I had our cherries. Originally, maraschino cherries were made from marasca cherries (a variety of cherry native to Croatia). For the past 40 years I have been having a dreadful time finding cocktail cherries of any kind. Adding Kirsch is my next experiment. Likely because the recipe says to keep them in the fridge and good for a few months. Sour cherries are a popular alternative, but really, when it comes to making your own, you can use whatever variety you like. They are delicious. Absolutely, these can be made with just about any kind of liqueur you like. ), cherry, cocktail, DIY, homemade, maraschino. I never really thought about how M cherries came about. Then they’re sealed, and left to sit in the fridge for at least two weeks before being dunked into your next cocktail. this is perfect, mostly because i haven’t been able to truly look a store-bought maraschino cherry in the face since you did that post last year. Embarrassing love. If you’ve ever tried to pit a cherry by hand, you’ll understand. What I found out was, before prohibition, maraschino cherries were simply cherries preserved in maraschino liqueur (an alcohol made from the juice of marasca cherries and their crushed, almond flavored pits). When I was first getting into cocktails, I read everything I could on how to "up my cocktail game." Just sayin'. See what all those listicles were talking about. YUM. and that Luxardo brand is fabulous….. Some rights reserved. Best kitchen appliance purchase I’ve made for a while. Purchase Info: $16.99 for a 400 Gram Jar at Ace Spirits, Hopkins, MN. And watch videos demonstrating recipe prep and cooking techniques. I have this nostalgic memory of standing on the front porch of my parent’s house spitting cherry pits over the railing. Yes, I made a gif to show you how bad-ass a cherry pitter is. So I've been buying them this year. I knew they were bad prior to that, but with it all in black and white like that…ugh. And on almost every list were cherries. As some of you may remember, I shared this post last year, all about store-bought maraschino cherries and how they’re made. my previous batch just finished and they were amazing. In the past I’ve always dumped the high fructose corn syrup from the store-bought cherries and replaced the liquid with bourbon or amaretto & have jars of different ones for use with specific drinks. I often use port wine for mine and have been known to keep them in the fridge in excess of 5 years, adding more cherries and port as needed. ), I think I’m done with those things and will be making my own from now on. Just as soon as cherry season rolled around. Now, that’s all you need, but the possibilities for variation don’t end there. The liquor also makes a great addition to a boxed chocolate cake mix in place of part of the water, particularly when used for Schwarzwälder Kirschtorte. Or eat them straight out of the jar. Just put up 4 pints of tart cherries – 2 with 1 cup Luxardo to 1 cup sugar (plus cherry concentrate and some orange zest), 1 with straight Luxardo, and 1 with straight Johnnie Walker Red. Cherries are harvested from Luxardo's own trees and the solid components are then infused in larchwood vats for three years. Stir to coat all of the cherries in the syrup. The process of eliminating the liqueur from the recipe began well before Prohibition, probably as a cost-saving measure, but once … Aug 9, 2018 - Instructions. Brandy would work nicely, as would bourbon, or rum, or grand marnier, or amaretto, or kirsch… the list goes on. Let me know in the comments below. Homemade cherries, on the other hand, can be made to taste, and come in at less than half the cost (give or take, depending on the price of the cherries). Everything. If you pack the jar too full, and the alcohol doesn't cover them all, be sure to give the jar a flip upside down every few days to ensure the cherries get drunk evenly.). I bought that stuff once and wow it is strong. In fact, I recommend using a liqueur you are familiar with and know you enjoy (if you’ve never had maraschino liqueur, you might be surprised by its potent cherry/almond flavor). At 172 degrees the alcohol starts to evaporate and you no longer have “boozie” cherries, just flavored ones. But, the cherries themselves are very disappointing. Combine water, sugar, cinnamon, nutmeg, and salt in a saucepan, and bring it to a simmer. I did find a great cherry pitter that pits much faster than the single one you use…except for these! I have made them and have a batch going right now even! They are certainly a step up from Glowing Red Neon Balls of Dye and Sugar™ but they are the possibly the worst of the cocktail cherries I've tried if you are a grown-up and want to actually eat the cherry in your drink. 1 of 12. Unfortunately, Luxardo Maraschino Cherries run almost twenty dollars a jar so, for the longest time, I just omitted the cherry garnish. For my personal taste, I preferred the cherries made with sugar. BourbonGuy.com accepts no advertising. Maraschino is as a delicious a word as it is a liqueur made from sour Marasca cherries. So when I saw your idea for “do-it-yourself” Maraschino Cherries, I decided to give it a go. It’s pretty much what I always hoped being a grown-up would be like. There are very few time when I am really, truly glad to live in Michigan, with its bitter winters and humid summers, but cherry season is one I am smitten with. I’m off to buy yet another bag (hopefully, I can refrain from eating the entire bag) of cherries so I can make my own. In fact, I'm actually considering tossing the cherries and just keeping the syrup. But my reading led me to believe that the syrup surrounding the cherry made more difference to the drink than the cherry itself and that by omitting it, I was actually losing flavor. Luxardo … Doing a proper canning job (water bath or pressure) will make them last longer and ensure they’re safe to eat after an extended period of time on the shelf, instead of a refrigerator. (Don't overfill your jar like I did -- leave enough room for the alcohol to cover the cherries completely, without spilling over when you close the lid. (Stir in the tart cherry juice concentrate, if using). I made a gif to show you how bad-ass a cherry pitter get. Them before, then feel free to fill up a few months this great idea the! Add this recipe to your 'cherry season ' line-up of taste of Lizzy t 's love to know then how! Best one a go probably well founded Chocolate-Bourbon cocktail cherries. ) maraschino. 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