So here’s the deal guys. The bright red fluorescent maraschino cherries we grew up with just aren’t going to cut it when it comes to cocktails. For your ice cream sundaes I’m not going to bother, but for your manhattans, whiskey sours, and much more it’s time to start making your own. And yeah, partially because of how much better and boozier these guys are, but mainly because of how frickin’ simple it is. Get yourself a pint of some fresh cherries, cover with Maraschino liqueur and wait, patiently.
The sweet bombs that we grew up on of course weren’t made in this way but this is indeed the recipe you are going to want to follow. Adding in a cinnamon stick and some lemon zest will kickstart the flavors even more but the delicate maraschino liqueur mascerating the fresh cherries is pure and delicious all on it’s own. Wait a minimum of two weeks before tasting but once ready you’ll be amazed how many drinks these will work in. Check out our ultimate whiskey sour recipe from yesterday as a starting point and enjoy!
Homemade Maraschino Cherries
1 lb ripe, washed cherries (stem and pits intact)
2 to 3 cups of maraschino liqueur (Luxardo Brand)
1 cinnamon stick
Zest of 1 lemon
Insert all of the ingredients into a mason jar and cover with the maraschino liqueur. Cover and refrigerate for at least two weeks. Use as garnish for drinks. And the liqueur for cocktail experimentation.