Both Dave and I love our cocktails, especially Manhattans, whiskey sours, and Robert Frosts (a favorite ever since we heard about it on The Rachel Maddow Show). And all three of those drinks are garnished with maraschino cherries. In the past we’ve always bought the neon red version from the grocery store, but lately we’ve taken an interest in making, growing, baking, etc. things from scratch so we thought why not maraschino cherries?
We were able to get a couple of quarts of sweet cherries direct from Traverse City at the Royal Oak Farmers Market this morning. They aren’t officially organic, but they have not been sprayed with any chemicals. Bonus! Unfortunately, they don’t have the stems still attached, but they haven’t been pitted. We bought the Luxardo Maraschino liqueur from our favorite local liquor store, Showermans (15333 Merriman Road Livonia, MI 48154).
Here’s a recipe from NPR’s website. Check out the full article on their site to read all about maraschino cherries along with recipes for non-boozy maraschino cherries, the perfect Manhattan, among others.
- 1 pound ripe, thoroughly washed cherries (stems and pits intact)
- 2 to 3 cups Luxardo Maraschino liqueur
Place the cherries in a glass Mason jar or other container with a lid. Pour the liqueur over the cherries. The goal is to add enough liqueur to immerse the cherries, but they will bob to the top of the liquid anyway.
Refrigerate for at least 2 weeks. Gently swirl the container every 2 to 3 days to immerse the cherries in the liqueur.
I’ll post an update in a few weeks to let you know how they taste.