We’ve tried a couple of boozy cherry recipes this summer but I’m only just getting around to posting – sorry! Both are different enough to have the excuse of always having them in your fridge…we’ve been known to have a couple of each kind in our cocktails. I found this quickie in ‘The Kitchn Cookbook’, by Sara Kate Gillingham and Faith Durand – enjoy!
Bourbon Cherries (large cherries)
3/4 c. bourbon
1/2 c. unsweetened cherry juice
1/2 c. sugar
1 lb. large sweet cherries, pitted
1 T. freshly squeezed lemon juice
In a medium pot, bring the bourbon, cherry juice and sugar to a simmer while stirring. Stir in the cherries and lemon juice and set aside to cool. Pour the mixture into a jar with a good seal and refrigerate for at least 3 days before using (in cocktails, or on ice cream!) – the cherries should keep for about 1 month in the fridge, but I doubt they’ll last that long.