Brandied cherries

July 2, 2011


I see good drinks in my future.

9 Responses to “Brandied cherries”

  1. I’m doing that this year too! What recipe did you use?

  2. It was from the book Art of Bar. The recipe called for 6 lbs of cherries, but I made a small batch with 1/2 lb. The recipe is: 3/4 cup sugar, 1 cup water, 1/4 cup lemon juice and 2 cinnamon sticks. Bring to a boil and then add the pitted cherries, turn down to a simmer for 5 minutes. Remove from heat and add 1 1/4 cup brandy.

  3. Looks really good. With 6 pounds of cherries I imagine they’re expecting you to can some of them? Any storage tips?

  4. Or, I should say “The Art of the Bar: Cocktails Inspired by the Classics” 🙂

  5. That’s the funny thing – it says they keep in the refrigerator for 2 weeks. I was trying to figure out why they would provide a recipe calling for 6 lbs of cherries if that was the case. I don’t think you could can them with this recipe, as there wouldn’t be enough acid to preserve them. What recipe are you thinking about?

  6. Here’s one that looks simple, but effective:,1766,132181-240193,00.html

  7. also: for a more complex set of spices

  8. Ooh I like the idea of solar cooking. Reminds me of sun tea. Not sure I want more complex spices for my garnish. It might limit the cocktails that I want to use it in, and make it feel more Christmas-y.

  9. I’m with you on that one. Just a good solid brandy and sugar!

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