CHERRY VODKA
Steps:
- Pit and halve the cherries. As in all vodka recipes, it is important that the flesh of the fruit be somehow exposed.
- Fill a jar with the cherries, but do not pack it. Pour the vodka on top and seal tightly. Leave in a dark place, preferably for at least 2 weeks-or up to 6 months. At the end of that time, open the jar and strain. If you have a very fine-mesh strainer, that will do. If not, use an ordinary strainer lined with a cheesecloth or even a coffee filter. Set the strainer over a large bowl, ideally one from which you'll be able to easily pour afterward. Pour the vodka mixture through the strainer and allow the fruit to sit, seeping liquid, for a good hour or so, stirring a bit and pressing if need be to make the liquid go through.
- Now taste the vodka. Add sugar if you want an after-dinner liqueur, or leave it out if you want something sharper. Pour (or ladle) into a decorative bottle.
CHERRY LIQUEUR
My mother makes this all the time, she used to test my boyfriends' mettle by offering them some of the liqueur in a small shot glass, with a cherry on the bottom. If they survived the potency of the drink (she would really age it) then she would evilly say, "Bite into the cherry." If they survived that then they were good enough for her daughter.
Provided by Mirj2338
Categories Beverages
Time P3m8DT15m
Yield 5 cups
Number Of Ingredients 4
Steps:
- Mix vodka, brandy and sugar in a large glass measure or medium mixing bowl; stir well to dissolve.
- Cut each washed cherry slightly to open, leave in pits.
- Place cherries in two sterile, quart wide mouth jars or one larger aging container.
- Pour liquid mixture over cherries; stir and cap with tight lids.
- For the first two weeks, shake jars several times.
- Let age in a cool, dark place for at least 3 months for best flavor.
- Strain off liqueur through a wire mesh strainer and discard cherries.
- Rebottle as desired.
- Liqueur is ready in 3 months.
- VARIATIONS:Almond-Cherry Liqueur: For a more prominent"almond" flavor, pit all or part of the cherries.
- Place cherry pits in a clean cloth and hit with a hammer to break them up slightly.
- Put broken pits and pitted cherries in jars or large container and continue as directed.
- Sugarless Cherry Liqueur: Substitute 1 cup apple juice concentrate, undiluted, for the sugar in the Cherry Liqueur recipe.
- Proceed as directed.
- The"sugars" present will be natural fruit sugars rather than the granulated processed sugars.
- Taste is excellent; aging is the same.
Nutrition Facts : Calories 706.1, Fat 0.3, SaturatedFat 0.1, Sodium 1.6, Carbohydrate 81.8, Fiber 2.9, Sugar 77.4, Protein 1.4
LIQUORI CASALINGHI (CHERRY LIQUEUR)
Italian Cherry Liqueur. Perfect after dinner cordial, to be enjoyed with friends or to be given as a gift. You can use a bottle with a tight fitting cork or screw top. Wax seals add a nice finished touch. A tablespoon added to pie crust has phenomenal results. Very easy recipe... the hardest part is waiting 6 months for the maceration. Be sure to shake it up when you check on its progress.
Provided by NcMysteryShopper
Categories Beverages
Time 20m
Yield 1 Bottle
Number Of Ingredients 5
Steps:
- You will need to crush the cherries along with their pits. I found it was easiest to use a heavy duty extra large zip lock, adding a handful of cherries at a time, and smash each cherry with a hammer. Be sure to crust the pit well. Push the pulp to the bottom of the bag and add the next handful.
- Leave covered in a dark place for 24 hours.
- After 24 hours, boil the water and add the sugar. Stir until sugar is dissolved. Remove from heat.
- Put cherry mixture in a fine muslin bag, or use a fine sieve, and squeeze the juice into a bowl.
- Add the cherry juice to the sugar syrup mixture and set aside to cool.
- Add alcohol to the cooled cherry syrup.
- Pour into a jar with a tight fitting lid and place in a cool dark place for one week.
- After one week, filter into a cool looking bottle, seal, and age it for at least six months before you pop the top.
CHERRY-CINNAMON LIQUEUR
For cherry lovers everywhere, there's this gift-worthy Cherry-Cinnamon Liqueur which is fantastic in a spritz. The recipe calls for a pound of fresh or frozen cherries; include some sour ones for nuanced flavor. When bottling this elixir, include a few of the vodka-soaked cherries from the recipe; they make exceptionally tasty cocktail garnishes.
Provided by Martha Stewart
Categories Cocktail Recipes
Time P3D
Yield Makes 5 to 6 cups
Number Of Ingredients 5
Steps:
- Combine cherries, cinnamon sticks, and vodka in a large non-reactive jar. Cover and let stand at room temperature 2 to 3 days. Strain through a fine-mesh sieve, reserving fruit. Stir in simple syrup and almond extract to taste.
- Divide among clean jars. Add some of reserved fruit, if desired. (Remaining cherries can be refrigerated up to 1 month; send a small jar of extras along with the liqueur, or save them for yourself-they're great in Manhattans!) Refrigerate up to 3 months.
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