Drink Different: A Refreshing Guide to Home Mixology by Adam McDowell

Author:Adam McDowell [McDowell, Adam]
Language: eng
Format: epub
ISBN: 9781927402177
Google: HZ5Rah8hBDkC
Published: 2012-12-04T18:28:21+00:00

Recipe for homemade cherries in brandy

This procedure yields two products out of one effort. It’s really a recipe for brandied cherries but you automatically get cherry brandy, too; that’s what the sugar-brandy mixture the cherries are marinating in becomes in the end. Use the cherries in sundaes and cocktails; they’re so much nicer than the artificially coloured maraschino cherries sold at grocery stores. Special tools required: cherry pitter, large heatproof canning jar

Ingredients:

• 1 pound fresh sweet cherries

• ¾ cup sugar

• ¾ cup water

• 2 tablespoons lemon juice

• 1 cup brandy, ideally a nice Cognac

• 1 tsp. vanilla extract

• pinch freshly grated nutmeg (optional)

• 2 allspice berries (optional)

Method: Wash the cherries and remove the stems and pits. Place in a jar and cover with brandy. Cover but do not seal the jar, and leave overnight. The next day, add sugar, water and lemon juice to saucepan and bring to a boil. Simmer for 5 minutes, stirring to dissolve sugar. Turn off heat and pour the brandy from the jar to the saucepan and stir well (add any optional ingredients at this point). Pour this liquid over the cherries and seal jar. Transfer to refrigerator and wait at least a month before consuming. When the cherries are ready to eat, the liquid is ready to use as homemade cherry brandy.

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