Just as soon as cherry season rolled around. (Actually, cherry season is close to an end, now, but when I started these cherries in their boozy bath a few weeks ago, it was in full swing. For my first batch, I made them a few different ways: one with just cherries and liqueur; one with cherries, liqueur, and sugar; and one with cherries, liqueur, sugar, and spices. Is there a way to make them without the M liqueur? ~Enjoy! Just make sure it’s a fortified wine, so it doesn’t go bad. Add the maraschino liqueur to the syrup and stir to combine. Let cool to room temperature, then place in the fridge and let sit for a minimum of two weeks. 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. They’re a lot sweeter than this homemade version, though — if you want a sweeter cherry, I suggest using the highest amount of sugar indicated in the recipe (maybe even more, depending on your tastes), and adding a few TBSP of tart cherry juice concentrate for that extra boost of cherry flavor. YUM. So being a DIY sort of guy who loves to cook, I devised my own recipe for cocktail cherries. If you’re looking for an addictively sweet, more-like-candy store-bought alternative, Luxardo fits the bill. Once the cherries are pitted, they’re placed in a (thoroughly cleaned) jar, and steaming hot liqueur is poured over them. I have made them and have a batch going right now even! Shannon said everything I wanted to say. As you can see, there are already some cherries missing… not sure how that happened… *cough* i ate them *cough*. I bought that stuff once and wow it is strong. I knew they were bad prior to that, but with it all in black and white like that…ugh. Luxardo … I used maraschino liqueur in all cases, just to stay traditional in that regard, but as I said earlier, I encourage you to play around with different liqueurs and see what you like. Best kitchen appliance purchase I’ve made for a while. Thanks! I did find a great cherry pitter that pits much faster than the single one you use…except for these! Luxardo maraschino cherries are sour marasca cherries that are candied and steeped in syrup made of cherry juice and sugar. The Improved Whiskey Cocktail combines the classic Old Fashioned with the Sazerac, plus a dash of maraschino liqueur. Luxardo Original Maraschino Cherries - Are they worth the extra expense? You are a true cherry lover, and I only respect you the more. Maraschino liqueur is definitely strong, and not everyone’s cup of tea, so I can understand that. (I live in New Zealand.) I’m sure there are some great homemade options out there! Adding Kirsch is my next experiment. Then they’re sealed, and left to sit in the fridge for at least two weeks before being dunked into your next cocktail. While other kids were having watermelon seed spitting competitions, my brother and I had our cherries. If I were to recommend a cherry for your cocktail, I'd recommend making your own. and thanks to you all, the cherries we’re getting in our stores are magnificent! So when I saw your idea for “do-it-yourself” Maraschino Cherries, I decided to give it a go. I listed a few in the recipe that I thought would be good (brandy, bourbon, dark rum, amaretto, grand marnier etc.) The cherries' flavour, along with that of its pit (stone) are extracted by distillation to produce a clear, complex, relatively dry liqueur with subtle almond notes from the cherry stones. ), 2-3 TBSP 100% tart cherry juice concentrate (this adds a boost of cherry flavor, and gives the syrup a deep red hue), Whole spices, to taste (whole clove, star anise, cinnamon, black peppercorns, or strips of orange zest are all possibilities -- add these to the jar with the cherries, but don't let them steep too long. In the Luxardo cherries, it adds a noticeable pop of cherry flavor. Classic Luxardo premium Cocktail Cherries are preserved in fermented Marasca cherry juice liqueur. And watch videos demonstrating recipe prep and cooking techniques. my previous batch just finished and they were amazing. I’ve seen those pitters, the ones that do a bunch at a time? Stir occasionally as the sugar dissolves. I finally had to use it in a christmas punch to get rid of it. 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. By using this form you agree with the storage and handling of your data by this website. I make up a jar for the fridge and can the rest - a great mixed "fruit cocktail syrup to use too! At this point you should stick to calling them “cocktail cherries” instead of “marashino cherries”, but they’ll still be super delicious. How this stuck around after prohibition ended, I will never understand. It’s the old story. (Stir in the tart cherry juice concentrate, if using). The Pink Cherry Blossom Maraschino Liqueur Cocktail This pretty cherry blossom cocktail is made with Luxardo Maraschino Liqueur and Gin Lane Victoria Pink Gin 1751. If you’ve ever tried to pit a cherry by hand, you’ll understand. Yes, I made a gif to show you how bad-ass a cherry pitter is. After prohibition, the alcohol was replaced with a process of bleaching, dying, chemically preserving, and otherwise robbing the cherries of anything that might once have been considered good or natural. I did slightly modify your recipe however, as I use bottled pitted cherries (from Hungary), and also I use the original Maraska Maraschino Cherry Liqueur from Zadar, Croatia. Hey Kasper! Wash and pit all the cherries. Want to support BourbonGuy.com? Cover and cook for 5 minutes. Place the cherries in a thoroughly cleaned, tightly lidded jar. It mellowed the alcohol, and also made them a little closer to the sweet, candied cherries I’ve become so accustomed to. Heating the liqueur will begin to evaporate some of the alcohol, but very little is burned off by bringing it to a quick simmer. Likely because the recipe says to keep them in the fridge and good for a few months. This was my first time using a cherry pitter, and I was pretty geeked. 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. 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. 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). What I wanted to know then was how such an abomination of nature could ever become so popular. Store in the refrigerator for up to 3 weeks. I hope that helps! Purchase Info: $16.99 for a 400 Gram Jar at Ace Spirits, Hopkins, MN. Let’s talk about them. Just sayin'. I think I’d have to make an awfully big batch for them to last that long, anyway. They have been dealing with marasca cherries for a long time. Turn off the heat and allow the cherries to cool. Brandy would work nicely, as would bourbon, or rum, or grand marnier, or amaretto, or kirsch… the list goes on. Add this recipe to your 'cherry season' line-up. If you are … Turn off the heat and allow the cherries to cool. A… If you'd like to support BourbonGuy.com, visit BourbonGuyGifts.com. Thoughts: The syrup these cherries are packed in is pretty damn good for adding a delightful cherry note to your cocktails. If you'd rather buy them, go with the Woodford ones from Bourbon Barrel Foods. Stir to coat all of the cherries in the syrup. Lightly sweet, citrusy and with a hint of cherry, it's a perfect cocktail for Easter, Mother's Day, a feminine bridal shower or celebration of cherry blossom season! I can’t wait to try these! The trouble with fresh Michigan cherries is, I never, ever make anything with them. I previously reviewed the Woodford Reserve Cherries from Bourbon Barrel Foods and found them to be a good, if lesser, substitute for my own cherries. I made a lot of versions. :) I’ve been eating cherries at night for my nighttime snack recently: better than chocolate chips (for me). Established in 1821 by Girolamo Luxardo and still entirely controlled by the same founding family, Luxardo exports its specialties in over 86 different countries around the world. The result is something special so thanks for this great idea. So glad I found your page to make them again! For this recipe I used Luxardo Maraschino … Learn how your comment data is processed. Ever since writing about store-bought maraschino cherries, I have held a promise to myself that I would make my own, homemade maraschino cherries. Add the liqueur to a small saucepan, and place over medium heat. ;). I actually had to run around to like, five different stores before finding the one I used in this post, but I’m really happy with it. I went with sweet cherries, just because they’re a favorite of mine for snacking on. I’ve just read like 6 different recipes/articles about making homemade maraschino cherries and this has been the best one! Along came the Luxardo maraschino cherries to change my definition of what a maraschino cherry should be. Of those that were suitable for grown-up cocktails, Luxardo was the brand that was recommended the most. You can leave the stems on, as I did, or remove them. Some rights reserved. i’m not sure what you’re doing to the soil up there, but they are particularly gorgeous this year, so thank you for that, Michigan! Which it has. 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.). Unfortunately, Luxardo Maraschino Cherries run almost twenty dollars a jar so, for the longest time, I just omitted the cherry garnish. View Gallery 12 Photos Courtesy of Taste of Lizzy T's. Aug 9, 2018 - Instructions. ... Get the recipe from Tastes of Lizzy T's. Combine water, sugar, cinnamon, nutmeg, and salt in a saucepan, and bring it to a simmer. If you want something to be done well, do it yourself !!! Combine sugar, cinnamon stick, vanilla bean, lemon juice and water in a larger non-ionized pot. It’s pretty much what I always hoped being a grown-up would be like. Unfortunately, Luxardo Maraschino Cherries run almost twenty dollars a jar so, for the longest time, I just omitted the cherry garnish. Thanks, Erica! Or eat them straight out of the jar. Luxardo is one of the only commercial brands left that makes maraschino cherries even close to the way they once where. For my personal taste, I preferred the cherries made with sugar. If you want the stem you have to do it your way, my pitter is best if used for jars of cherries without stems. But, if you can find fresh cherries (or jarred cherries … I’d love to know how the Johnie Walker Red’s turn out. It definitely slows you down a bit if you’re doing a lot of cherries, but I like being able to leave the stems on. © 2020 Will Cook For Friends. If you prefer to make your cherries without heating the liqueur, I’m sure it will still work, it just may take longer for them to develop flavor and mellow out how you’d like. (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. Cherries are actually a fantastic choice for a nighttime snack; I’ve read that tart cherry juice can be a natural insomnia remedy. And on almost every list were cherries. Never miss another article! (Made from the original Marasca Cherries.). They are still a far cry from the true, original, booze-drenched cherries they started as, packed instead in a thick syrup of marasca cherry juice and sugar, but they are also a whole lot better than the soulless red orbs floating in corn syrup and food coloring most of us grew up with. Pour the hot liqueur over the cherries in the jar, and close the lid. 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). It isn’t a necessary addition, by any means, but definitely one I will stick with in the future. The skins are tough and sticky and the insides are mush. Hope that helps! If you are making cupcakes, you should be able to frost 24 … (If you're using sugar, add the sugar to the pot along with the liqueur.) ), cherry, cocktail, DIY, homemade, maraschino. Using pomegranate juice is a great idea! THANKS! The process of eliminating the liqueur from the recipe began well before Prohibition, probably as a cost-saving measure, but once … Nowadays, I stand in my kitchen, spitting pits directly into the trash bin. There was no shortage of listicles telling me what 10 things to try and what 10 things to avoid. One thing you are definitely going to need for this is a cherry pitter. Everything. Well, Luxardo didn’t just show up. Their firm texture and thick rich syrup make them ideal for use as a cocktail garnish, for topping ice cream sundaes, and for use in baking. I never really thought about how M cherries came about. I have this nostalgic memory of standing on the front porch of my parent’s house spitting cherry pits over the railing. But last year, I couldn't find the materials to make any homemade cherries. I will never touch another jar of store-bought maraschino cherries again. Just as soon as cherry season rolled around. And at the time, the fear was probably well founded. 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