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  • Bettina Applewhite

Bourbon Soaked Cherries

Bourbon and cherries! Do I have you attention yet? These cherries are not for kids. They are soaked in bourbon and orange peel and ready to use to garnish your cocktails, top your ice cream, and have as a snack.

Isn't it amazing how the garnishes can make the difference between something being good and something being great. I've tasted it again and again. That one little thing that seems like it isn't even necessary brings everything together. A little more salt or charing your vegetables instead boiling them will bring your dish to the next level. That's what these cherries can do for you. They can upgrade you!

These cherries are a great garnish for a traditional Baltimore cocktail called the Black Eyed Susan. You can find that recipe here. You can also upgrade your old fashioned with these cherries.

Bourbon Cherries


12 oz Frozen cherries, thawed

4 strips Orange peel, 1-inch across

1 1/2 cups Bourbon

3 Tbsp Sugar


1. Prepare 2 pint sized mason jars and divide cherries into jars. Place 2 orange peels into each jar.

2. In a small pot, heat bourbon and sugar over low heat just until sugar dissolves. Do not let bourbon boil or simmer. Remove from heat. Pour heated sweet bourbon over cherries and orange peel. Cover jars.

3. Allow liquid to cool. Cherries are best after a week of soaking. Cherries can keep in the fridge for 2 - 3 weeks.


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