These are really, really strong and yet still taste amazing. The final cherry liquor made from the packing liquid is fantastic added to many cocktails or as a stand alone drink.
Use really fresh cherries and a wide-mouth 24-ounce mason jar. Use a good quality (but not too pricey) bourbon for this. I like Knob Creek or Maker’s Mark. The easiest way to pit a cherry is to slice around the pit with a sharp knife then twist the halves apart. If the cherry is ripe it will separate and the pit can easily be popped out of the one half.
- About 1 lb pitted cherries
- 1/3 cup brown sugar
- Simple Syrup
Fill mason jar with cherries. Pour in sugar and mix well with a spoon. Fill to top with bourbon. Seal jar and place in refrigerator. Let stand for one week shaking jar once a day. After a week pour liquid into a pan and measure. For every cup of cherry flavored bourbon add 1/3 cup simple syrup. Mix well and pour back into the jar with the cherries. Cherries are ready to be eaten. Any leftover cherry liquor keeps well in the refrigerator.
To make simple syrup bring equal parts sugar and water to a boil until sugar dissolves. Cool completely before using.