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.
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!