Posted on Monday, January 28th, 2013
I’ve been making brandied cherries to add some extra punch to cocktails for a while. Cherries are one of my favorite fruits – fresh or dried, tart or sweet – I like them all. Bourbon has been calling my name lately, so I decided to infuse some dried sweet cherries in bourbon, add a little vanilla bean, some peppercorns and whole allspice berries, and a dried apricot or two. I even got three extra jars of them infusing away for some future Valentine’s gifts. It’s a twofer infusion. The bourbon-soaked cherries are delish, and the cherry-infused bourbon goes down easy. Here’s what I did.
In the bottom of a glass jar, add 3 black peppercorns, a few whole allspice berries, 1/2 vanilla bean, a dried apricot or two, and dried cherries to half way up. Top with bourbon, and seal with the jar top. Shake gently every few days. Let it mellow for at least two weeks. Four is better. Check to see if you need to top it off with more bourbon as the cherries absorb all of that liquid goodness. Taste to see if you want to add some simple syrup. If you used tart, dried cherries, you will probably want it sweeter. I used sweet cherries for this batch, and am happy with it as is.