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waiter, waiter! more yaoi please !!
Cherry Bourbon Brownies with Brown Sugar Frosting
Cherry Bourbon Brownies with Brown Sugar Frosting
Bourbon-stewed cherries are added to buttery and fudgy brownies, and topped with brown sugar frosting for a slightly fancier-than-usual brownie! Get the Recipe!
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Bourbon Cherry Soda
Boozy Cherries
Whiskey Cherries
In my last post I talked about canning cherries, but the best way, I think, to preserve cherries is in bourbon. Two years ago I made what the internet calls “cherry bounce” and it was one of the best things I ever made. Sadly I was winging it and didn’t use a recipe.
I use the vague instructions I remember the Czech host family gave me while in Prague about making cordials: put in fruit, cover with sugar, pour in booze. You could even add some lemon zest. I used 6 cups bourbon (Makers Mark- sweet with a little rough edge. I’ll admit that quality of whiskey does make a difference. The best batch I made was with Bulleit) to 3 cups cherries and added enough sugar to coat the cherries. Then I shook the mixture until the sugar started to dissolve and stored the mess in a dark cabinet for 2 weeks.
I made two types of bounce- sour cherry and sweet cherry. So far I like the sour cherry more. It’s remarkably good, particularly the cherries. I gave a sample of it to a manager at Brooklyn Flea who did me a big favor on a Saturday night when I desperately needed singles, and he returned weeks later, eyes widened, reporting “IT WAS SO GOOD.”
So (besides drinking, alone in your kitchen while everyone else sleeps) what to do with this miraculous liquid gold?
Sour Cherry Manhattan:
2 oz infused Sour Cherry bourbon 1/2 oz sweet red vermouth 6 dashes orange bitters 3 sour cherries as garnish. Add bourbon, vermouth, and bitters to cocktail shaker. Add ice and stir (don’t shake). Strain into cocktail glass, add cherries and enjoy.
Whisky Cherry topping:
For making a warm spread that can be enjoyed over ice cream or spooned over meats, transfer 1 cup infused cherries, 1 teaspoon corn starch and 1/2 cup water into a non-reactive sauce pan and heat until mixture boils. Turn down heat and let simmer for 8 minutes.
cherry bourbon though.
