I’ve never met an infused bourbon I didn’t like…
I love cherries. You will see cherry brandy, brandied cherries, and perhaps many other varieties of canned/boozy cherries in my cocktail recipes. When we get to cherry season, I no doubt will have many postings for making your own cocktail cherries. We are many months from cherry season in the Pacific Northwest. In the meantime, dried cherries are just the prescription.
Dried fruits tend to infuse fairly quickly, and leave a thicker feel to the liqueur. This infused so quickly that I ended up adding more bourbon, and after a few more days, the same luscious cherry flavor had taken over.
Cherry Bourbon
6 oz dried cherries (we used dried tart cherries that had been sweetened – Mariani brand)
3 c. bourbon
This will taste really good after a few days, even better after a week, and amazing at 2 weeks – if you can wait that long. I haven’t even bothered filtering or straining the cherries out of this. We just started pouring the bourbon off the top.
Cherry bourbon makes amazing cocktails. Recipes will be forthcoming… so go out and get some dried cherries, and make this!
Related Posts:
February 12, 2012 at 6:29 pm
Sounds delicious. I think this is one recipe I can try right away. I love my bourbon.
February 12, 2012 at 6:31 pm
It is really good! You’ll love it!
February 12, 2012 at 9:20 pm
hey there, I’m curious to know what kind of cherries did you use?
February 22, 2012 at 8:55 am
Sorry for the misinformation. These were not sweet cherries, they were dried tart red cherries with sugar added. They were the 6 oz pkg of Mariani brand dried cherries.
February 22, 2012 at 11:42 am
oh cool, thanks for letting me know
February 13, 2012 at 5:18 am
I used a 6 oz pkg of Mariani brand sweet cherries. I don’t know the exact type. But the Mariani brand is what my local store carried in the baking section.
February 13, 2012 at 7:00 pm
I just had a cocktail this weekend with bourbon & cinnamon liqueur. When I recreate that, I might just have to add cherries
Looks great!
February 13, 2012 at 8:50 pm
Sounds delicious!
April 2, 2012 at 6:21 pm
It looks delicious, but what do you do with the cherries afterwards? do you just pitch them, cook with them, snack on them?
April 2, 2012 at 6:28 pm
Good question… most of the time I just end up tossing whatever is in the infusion. There are a few exceptions… if you have a large piece of vanilla bean, and the vanilla can be scraped from it, you can keep it and use it in something else. I have saved a few fruits from the bourbon infusions, including some dried figs that we chopped and used in a dessert.
But as for these cherries, I still have them in some of the bourbon… I never strained it! The bourbon is getting low and I’ve been trying to decide what to do with them. They are super boozy, but I may try cooking them in some sugar to “candy” them…
April 7, 2012 at 4:48 pm
Candied bourbon cherries sounds pretty good to me, but I don’t know if they’d even last that long.
Pingback: Bourbon, Bourbon, Infused Bourbon! « Boozed + Infused
Pingback: Fresh Cherry Bourbon « Boozed + Infused
Pingback: Cherry Bomb! « Boozed + Infused
October 21, 2012 at 7:39 pm
Im wondering can you use any other liqurs?? like a white rum, or anything else besides burbon? maybe whisky or Scotch?
October 21, 2012 at 8:24 pm
Yes, fresh cherries infuse great in all types of liquor. I adore cherry bourbon, and cherry rum is wonderful. I think whisky or scotch would also be nice. Depending on your taste and the type of liquor, you may want to add a touch of sugar or honey as well.
Pingback: Holiday Fun Time! « Boozed + Infused
December 30, 2012 at 10:32 pm
Ooh, what a fun site! I’m glad to have found you. We make “Manhattan Cherries” which are basically exactly this, plus some sweet vermouth. Sometimes we also add orange peel, a few dashes of orange bitters and maybe a glug of tripple sec or cointreau if we’re feeling sassy. We make this FOR the cherries, which we drop by the skewer into…naturally…Manhattans instead of garnishing with those nasty maraschino cherries. The infused booze syrup is just a happy bonus. Yummy!
January 3, 2013 at 6:27 pm
Your cherries sound delicious! I first started canning so that I could make brandied cherries to go in rye manhattans, and I got hooked! Cheers~
February 6, 2013 at 7:37 am
Do you think this would work with unsweetened, dried, tart cherries?
February 6, 2013 at 9:12 pm
Hi Catherine, this will still taste great with unsweetened, dried, tart cherries. The flavor will just bedifferent, but i think it will be great. After you have infused, if you think the flavor is lacking, you could add a bit of sugar.