This is a super easy, extra delicious bourbon soaked cherries recipe! These cherries go perfectly in a Manhattan. Or you can just eat them out of the jar. Or do both!
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Oh! I just thought of another way to use these delicious bourbon soaked cherries! In an Old Fashioned cocktail (republishing soon.) Oh yeah!!
Best Invention Ever
At the time I made this recipe, I didn’t have my handy dandy cherry pitter. Yet. I ordered it after I was done and it arrived not long after that. The next time I make these, I will be able to pit the cherries.
Why didn’t I pit them for this bourbon soaked cherries recipe?
Because the way I used to pit cherries is so labor intensive. I would take 3 to 4 cherries at a time and place them on a cutting board with the stem side facing away from me. Then I’d take the side of my big knife and lay it on top of the cherries and push down on the knife to break them open.
The reason I face the stem away from me is that when I press down, more often than not, the juice squirts out of that opening.
I always wear my apron in hopes that it will catch the spray. I’ve been lucky. So far, I haven’t gotten sprayed. Not so the kitchen walls and everything on the stove and counters. Let’s just say my method is messy.
And it stains my fingers.
So, what I usually do when I make these bourbon soaked cherries is leave the pits in and warn my guests about them.
Sometimes I warn them more than once.
Because alcohol makes peeps forget.
And I don’t want my guests chipping their teeth. Not on my watch.
Decisions that yield Magic
That’s why I finally decided to buy the cherry pitter.
I laugh now to think that I almost didn’t buy it. But I would have been a FOOL not to. Yes, a fool.
The reason I almost didn’t buy it? I don’t usually purchase single use items. Because, well, they only have a single use. The rest of the time they sit in drawers and collect cherry spray. (I tell you, it gets everywhere.)
But I’ve seen the light (and it’s cherry pink – okay, stopping). And now I can just imagine how extra yummy the pitted cherries will be with the additional surface for the bourbon to soak through. They’re yummy now, they really are, but I’m already looking forward to trying them pitted.
How to make the bourbon soaked cherries
The way I determine how many cherries to use is by first filling two Ball jars with them.
Once I have my quantity set, I put them in a strainer, remove the stems and wash them. I gather my bourbon, cinnamon sticks and maple syrup.
Next, I put the clean cherries back in the jars.
I place a cinnamon stick in each jar.
And now it’s time for the bourbon. It takes a little over a cup of bourbon to fill both jars. But you don’t have to measure it. Just pour it in to cover the cherries. Here’s where I also add 1/2 teaspoon maple syrup in each jar.
I cap the jars and place them in the refrigerator.
And now comes the hard part.
Waiting for the Bourbon Soaked Cherries
You must wait three days for the cherries to marinate in the bourbon. Three days! So be patient!
I know you can do it!
They are pretty, are they not? And their looks will not deceive your bourbon-loving taste buds. They taste delicious, in or out of a cocktail.
I hope you enjoyed this recipe. If you make these, please tell me how you ate them and in what drink you used them. I’ll be longing to know.
And may all your dishes/drinks be delish!
If you’ve tried this bourbon soaked cherries or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Bourbon Soaked Cherries
- 3 cups Cherries to fit in two Ball jars de-stemmed and washed
- 2 cinnamon sticks
- 1 teaspoon maple syrup total 1/2 teaspoon in each jar
- Bourbon to fill the jars
2 Ball jars
- Fill the jars with the cherries
- Stick a cinnamon stick in each jar
- Cover the cherries with bourbon
- Add 1/2 teaspoon maple syrup in each jar
- Stick in refrigerator for 3 days
- Have a party
- Make a cocktail with these cherries as a garnish
- Eat a cherry