Scene 1: LA bar at 5:00pm on a Saturday. Husband and wife sitting at the bar on vacation watching the bartender create one of a kind cocktails with all house made juices and bitters.
Husband: “I love these cherries. These are great cherries….we should make these cherries.”
Scene 2: House kitchen in Tucson. Wife handing a drink to her husband. Computer open in background with countless tabs of various brandy cherries recipes.
Husband: “I love these cherries. These are great cherries… I’m glad we made these cherries.”
1/2 lb pitted cherries
1/2 c sugar
1 c water
1 cinnamon stick
1/4 t grated nutmeg
1 vanilla bean or 1 t vanilla extract
Brandy or Whiskey
*An easy way to pit cherries is to use the end of a vegetable peeler. It makes it pretty painless.
Place sugar and water in a medium saucepan and bring to a simmer. Once sugar has melted add nutmeg, cinnamon and vanilla. Let simmer for about 5-10 minutes. You want a nice syrup that will coat the cherries.
Once you get a good consistency, remove the cinnamon stick and vanilla bean. Add the cherries and let simmer for about 2 minutes. The cherries will lighten a bit in color.
Remove from heat and place in prepared jars. Top jars with about 2 T of brandy or whiskey (adjust to taste). Seal the cherries and let sit at least 48 hours prior to eating.
These are fantastic in Manhattans or whiskey gingers. The syrup is great as an addition in cocktails as well, so don’t throw it out! You can also be like one of my dear friends and just eat them out of the jar. Regardless of your method, hope you enjoy!!