How to Prepare Brandied Cocktail Cherries

The cherry is a classic garnish in bartending, along with lemon and lime, adding a sweet touch to many drinks like the Manhattan, Aviation, Tom Collins, or Hurricane. Though cocktail cherries became overly sweet and artificial in the 1980s and '90s, recent years have brought a return to high-quality, flavorful options like brandied cherries. While you can buy these in stores, homemade brandied cherries are even better. This recipe, from Daniel Shoemaker of Portland's Teardrop Lounge, is definitely worth the effort.

Before you start, clear your workspace and wear clothes you don't mind staining, as cherry juice can be messy. Thanks to the alcohol content and sealed jars, these cherries can last for years if stored in a cool, dry place away from sunlight or in the fridge.

Ingredients:

• 5 pounds ripe, firm sweet cherries
• 1/2 cup allspice berries
• 1/2 cup juniper berries
• 6 cinnamon sticks, lightly crushed
• 3 star anise pods
• 5 cups sugar
• 1 cup freshly squeezed lemon juice (strained)
• 3 cups water
• 2 1/2 cups brandy
• 1 1/2 cups rum
• 1 cup bourbon

Instructions:

1. Remove the stems and pits from the cherries.
2. Wrap the juniper berries, allspice, cinnamon sticks, and star anise in a double layer of cheesecloth and tie it securely.
3. In a large stockpot, combine sugar, lemon juice, and water. Simmer and stir until the sugar dissolves.
4. Add the spice bundle and simmer for about five minutes.
5. Add the cherries, stirring gently until they're warm and soaked in the syrup. Don’t cook them—just let them absorb the syrup.
6. Bring the mixture to a simmer and add the brandy, rum, and bourbon, stirring to mix. Warm the liquid but avoid boiling to prevent losing alcohol.
7. Use a slotted spoon and funnel to pack the cherries into canning jars. Tap the jars to settle the cherries and reduce air gaps. Pour hot syrup over the cherries, leaving about half an inch of space from the rim. Place the lids on the jars.
8. Process the jars in a hot water bath. Allow them to cool, ensuring the seals are formed properly. Tighten the rings once sealed.

*Note: The time needed in the hot water bath varies depending on your location and jar size. Consult your local USDA home extension agent for safe canning guidelines.