In my last post, I told you that maraschino cherries were a necessity for your budding bar. I wasn’t talking about the syrupy, fire engine red variety that belongs on top of your sundae. Indeed, the maraschino cherry is capable of much more!
Maraschino cherries were originally preserved in maraschino liqueur, not the sugar brine where they find themselves today. (More history). Those cherries were sweet, but not obnoxiously so, and they served as the original garnish for the old-fashioned and manhattan. Consider the following tips for improving your cherries.
- Option 1: Make the cherries yourself. You can learn about that relatively simple process here. It does, however, require a cherry pitter. Martha Stewart might not even have a cherry pitter. Amazon does have them though.
- Option 2: Put your own twist on store-bought cherries. This couldn’t be easier. You just need to drain the syrup from the cherry jar, give the cherries a quick rinse, then pour your liquor of choice over the cherries. I recommend maraschino liqueur, but if you can’t find it at your local liquor store, use brandy or bourbon.
Your soaked cherries will be the perfect conclusion to your next cocktail. You may even catch yourself eating them as a quick sweet. Enjoy!