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  1. #11
    Enthusiast
    Join Date
    Mar 2013
    Location
    MI
    Posts
    325

    Re: Maraschino Cherries Recipe?

    Quote Originally Posted by ErichPryde View Post
    You don't need nearly that much sugar. I make bourbon cocktail cherries at home.

    You need:
    1 lb Cherries (pitted)
    Juice from 1/2 lemon
    one or two sticks cinnamon
    clove (optional)
    a couple of dashes of homade vanilla extract (I soak a split vanilla bean in 100 mL of GTS for 3 months to make vanilla extract)
    1 to 1 1/2 cup sugar
    2 cups good bourbon (something wheated works well here, like Maker's, or OWA, or ORVW. Or some blend. Your pick).
    Combine your bourbon and sugar on the stove. add the cinnamon, lemon juice, vanilla and clove (if you're using clove). Mix over med heat/bringto a VERY brief boil until your sugar dissolves (add more bourbon if necessary).
    Add the cherries and cook for a minute or two.

    Let it cool, pour it into mason jars, and seal by placing the jars into boiling water.

    Age in a cool dark place or the fridge. Delicious.
    Tried this recipe and it was fantastic. Can't wait to repeat the experiment in the summer with some fresh michigan cherries

  2. #12
    Novice
    Join Date
    Feb 2013
    Location
    AA, MI
    Posts
    4

    Re: Maraschino Cherries Recipe?

    Quote Originally Posted by ErichPryde View Post
    You don't need nearly that much sugar. I make bourbon cocktail cherries at home.

    You need:
    1 lb Cherries (pitted)
    Juice from 1/2 lemon
    one or two sticks cinnamon
    clove (optional)
    a couple of dashes of homade vanilla extract (I soak a split vanilla bean in 100 mL of GTS for 3 months to make vanilla extract)
    1 to 1 1/2 cup sugar
    2 cups good bourbon (something wheated works well here, like Maker's, or OWA, or ORVW. Or some blend. Your pick).
    Combine your bourbon and sugar on the stove. add the cinnamon, lemon juice, vanilla and clove (if you're using clove). Mix over med heat/bringto a VERY brief boil until your sugar dissolves (add more bourbon if necessary).
    Add the cherries and cook for a minute or two.

    Let it cool, pour it into mason jars, and seal by placing the jars into boiling water.

    Age in a cool dark place or the fridge. Delicious.
    Do you have to age them or can you just start using them as soon as you're done? If you have to age them, how long until you use them?

  3. #13
    Advanced Taster
    Join Date
    Aug 2004
    Posts
    104

    Maraschino Cherries Recipe?

    I think it's best if you age them a bit to let the flavors meld

  4. #14
    Advanced Taster
    Join Date
    Jun 2013
    Location
    Atlanta, GA
    Posts
    226

    Re: Maraschino Cherries Recipe?

    Just my opinion but if you use clove, be careful not to overdo it. I'm not much of a cook so I asked my wife's opinion and she threw about 8 whole cloves in the pot. It's just too much for me. I might like it better with either 1 or none. I think it would be great otherwise

  5. #15
    Advanced Taster
    Join Date
    Dec 2012
    Location
    Chicago suburbs
    Posts
    234

    Re: Maraschino Cherries Recipe?

    More information than you probably wanted:
    http://www.artofdrink.com/blog/maras...tail-cherries/

  6. #16
    Taster
    Join Date
    Oct 2013
    Location
    Minnesota
    Posts
    67

    Re: Maraschino Cherries Recipe?

    Quote Originally Posted by ErichPryde View Post
    You don't need nearly that much sugar. I make bourbon cocktail cherries at home.

    You need:
    1 lb Cherries (pitted)
    Juice from 1/2 lemon
    one or two sticks cinnamon
    clove (optional)
    a couple of dashes of homade vanilla extract (I soak a split vanilla bean in 100 mL of GTS for 3 months to make vanilla extract)
    1 to 1 1/2 cup sugar
    2 cups good bourbon (something wheated works well here, like Maker's, or OWA, or ORVW. Or some blend. Your pick).
    Combine your bourbon and sugar on the stove. add the cinnamon, lemon juice, vanilla and clove (if you're using clove). Mix over med heat/bringto a VERY brief boil until your sugar dissolves (add more bourbon if necessary).
    Add the cherries and cook for a minute or two.

    Let it cool, pour it into mason jars, and seal by placing the jars into boiling water.

    Age in a cool dark place or the fridge. Delicious.
    I am going to try this recipe!!

  7. #17
    Connoisseur
    Join Date
    May 2012
    Location
    Dunwoody, GA
    Posts
    686

    Re: Maraschino Cherries Recipe?

    A tasty Sazerac out of my new 4R 125 glass. Local retailer was giving them away if you bought their 4R selection. Nice little glasses.




    Sent from my iPhone using Tapatalk

  8. #18
    Connoisseur
    Join Date
    May 2012
    Location
    Dunwoody, GA
    Posts
    686

    Re: Maraschino Cherries Recipe?

    Oops, somehow this wound up in the wrong thread.


    Sent from my iPhone using Tapatalk

  9. #19
    Taster
    Join Date
    Oct 2013
    Location
    Minnesota
    Posts
    67

    Re: Maraschino Cherries Recipe?

    Quote Originally Posted by Pudsky View Post
    I am going to try this recipe!!
    Looks like I have to wait till fresh cherries are available. Crap!

  10. #20
    Advanced Taster
    Join Date
    Sep 2012
    Posts
    185

    Re: Maraschino Cherries Recipe?

    Quote Originally Posted by ErichPryde View Post
    You don't need nearly that much sugar. I make bourbon cocktail cherries at home.

    You need:
    1 lb Cherries (pitted)
    Juice from 1/2 lemon
    one or two sticks cinnamon
    clove (optional)
    a couple of dashes of homade vanilla extract (I soak a split vanilla bean in 100 mL of GTS for 3 months to make vanilla extract)
    1 to 1 1/2 cup sugar
    2 cups good bourbon (something wheated works well here, like Maker's, or OWA, or ORVW. Or some blend. Your pick).
    Combine your bourbon and sugar on the stove. add the cinnamon, lemon juice, vanilla and clove (if you're using clove). Mix over med heat/bringto a VERY brief boil until your sugar dissolves (add more bourbon if necessary).
    Add the cherries and cook for a minute or two.

    Let it cool, pour it into mason jars, and seal by placing the jars into boiling water.

    Age in a cool dark place or the fridge. Delicious.

    I finally got around to making these bourbon cherries and I have to say they turned out great! Just the right sweetness and bite. Thank you to ErichPryde for providing the recipe.

    Click image for larger version. 

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