After finally getting to the sticky bottom of the plastic tub of glacé cherries I had been inflicting on my guests, but worst of all myself, for many months I figured the time was right to make my own cocktail cherries.
I took the recipe at Adam Elmegirab’s website as my inspiration, at least in terms of quantities, but cut back on the cinnamon (as I don’t really like it), added some citrus peel and decided to use Amaretto as the base liqueur.
The recipe is really easy to follow, and I very much enjoyed using the cherry pitter that has been lying neglected in my kitchen drawer for some time. Best of all, I covered myself and most available surfaces in cherry juice.
My recipe was as follows:
- Wash and pit 200g cherries.
- Combine 60g soft demerara sugar, 60ml water, half a vanilla pod (I used paste), a pinch of nutmeg and a handful of orange and lemon peel in a saucepan and bring to the boil.
- Add the cherries and simmer for five minutes.
- Remove from the heat and add 120ml of Amaretto.
- Cool immediately in an ice bath.
- Sieve the cherries from the syrup.
- Pour the syrup through coffee filter paper to remove sediment.
- Combine cherries and syrup in a clean (sterile) glass jar and refrigerate.
As long as you keep the cherries in the liqueur, they should keep for a couple of months, and once you’re done you can use the syrup as a cherry liqueur.