It’s cherry season. Okay so it’s not actually cherry season but it is Manhattan drinking season and so I’m finally diving into the cherries I made when it was actually cherry season and yum! And in a Brandy Manhattan they are so good and you can use frozen which will be better that the day glow marachino and so much less costly than luxardo or toschi.
More recipes for you to try
Brandy Manhattans for everybody
Pomegranate Molasses Gingersnap Cookies
A Beet Salad with Pomegranate Molasses Dressing
sous vide small batch boozy cocktail cherries
Pomegranate molasses? I buy mine at my local World Foods market- but if you don’t live in grocery nirvana it is easily procured online. And it’s so good on salads or in cookies or in cocktails. Concentrated cherry juice would also work but I like to use what I have on hand. Speaking of
I used orange liqueur and brandy, you could use Luxardo Maraschino liqueur but now we are talking a whole new recipe. I also one batch with almond liqueur (amaretto) instead of orange which was nice too.
Did you know the cherry (not the maraschino I grew up with but the Luxardo preceded the olive?! At least according to this Daily Beast article all about garnishes.
small batch boozy cocktail cherries- better than maraschinos
Equipment
- sous vide (optional)
Ingredients
- 1 cup well washed pitted sweet cherries-stems left on
- a nubbin of Ceylon cinnamon
- 2 tablespoons pomegranate mollasses
- 1/4 cup orange liqueur
- 1 tablespoon sugar
- 2 Tablespoons brandy
- a few whole peppercorns
Instructions
- combine all ingredients in a sterilized heat safe canning jar
- seal (put the lid on tightly)
- sous vide at 130 F for 60 minutes
- cool
- serve once cool or will keep for several weeks in the fridge
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