As we have discussed before, we're just a little obsessed with using real cherries (not the neon kind) in cocktails.
While we're a huge fan of Luxardo Maraschino Cherries and the more affordable Amarena black cherries from Filthy Foods, it's not very hard to make your own. Plus, it will be a hell of a lot cheaper too.
Get out there, get some fresh cherries (while we are still in cherry season) and test your patience waiting two weeks for these to sit in the fridge. If you're like us, you might even want to duct tape the lid closed and write the date on top. Waiting is the hardest part of this simple recipe.
1 pound fresh cherries
Luxardo Maraschino Liqueur
4 Tbsp granulated sugar
Wash your cherries. Remove pits with a cherry pitter (do this in a sink to avoid the look of a crime scene of cherry splatter). Pitting is essential in this process. Not only does it remove the pit but, more importantly, creates areas where the liqueur can permeate the inside cherry flesh.
Toss pitted cherries with sugar and loosely pack them into jars. Fill with Luxardo Maraschino Liqueur. Seal tight and give your jars a good shake.
Refrigerate for two weeks, shaking every day or two. After two weeks, cherries will be ready to use, but will continue to improve over time. Keep refrigerated when not in use.