Whisky Cherries (cordials)

I took some cherries my cousin gave me, drained them, waited a few hours at least, poured out the additional liquid that pooled in the 64 oz container...and then filled it with Makers Mark.

I wonder how long I need to wait - the cherries have already absorbed a high amount of the alcohol.

Where I grew up (Eastern Wisconsin), we used to drive up to Door County and pick tart red cherries up there.

Part of the Summer tradition would be to whip-up a batch of Cherry Bounce - which is, essentially, the same thing as you are making except that we used Brandy in place of your whiskey and added about a cup of sugar to a large jug. The general "rule of thumb" was that it was ready around time for Christmas entertaining.

We stick 'em with a toothpick and roll them in a bit of powdered sugar before eating, and the hootch with the cherry juice in it is WONDERFUL (but watch out, the "kick" creeps-up on ya')

Enjoy!

Ok Clint, you've got me interested...
How long do the cherries have to sit in all the Makeres Mark goodness before they are ready to use, and how long is the shelf life on a jar of the Season? I can't see me using them on a daily basis, but when the right friends come over, these might be a hit!!
Thanks,
Tim

We do the same with spiced rum.
Let them sit a year in the back of the fridge....

Ron G. said:

Where I grew up (Eastern Wisconsin), we used to drive up to Door County and pick tart red cherries up there.

Part of the Summer tradition would be to whip-up a batch of Cherry Bounce - which is, essentially, the same thing as you are making except that we used Brandy in place of your whiskey and added about a cup of sugar to a large jug. The general "rule of thumb" was that it was ready around time for Christmas entertaining.

We stick 'em with a toothpick and roll them in a bit of powdered sugar before eating, and the hootch with the cherry juice in it is WONDERFUL (but watch out, the "kick" creeps-up on ya')

Enjoy!

Click to expand...

That sounds very interesting! I think I'll have to try that too.

Tim K said:

Ok Clint, you've got me interested...
How long do the cherries have to sit in all the Makers Mark goodness before they are ready to use, and how long is the shelf life on a jar of the Season? I can't see me using them on a daily basis, but when the right friends come over, these might be a hit!!
Thanks,
Tim

Click to expand...

They absorbed a lot & swelled up too in only about a day. The family says let them sit a year but I don't think that's needed.

When I drained the jar I didn't have the whisky yet so I left them out for ~3 hours or so. By the time I'd got back there was another ~1.5" cherry juice at the bottom of the cherry jar so I poured that out. I measured the removed liquid, and refilled with whisky until they were all covered. A couple friends stopped by & we had several drinks all with cherries in them, we also grabbed a couple every once in a while with a spoon to see how they were coming along . Later that night I noticed the cherries had swelled and were above the liquid so I added more cherry juice back, maybe 4-5oz?...... Long story short, I don't think you have to wait that long. I have some in the fridge that are ~2 years old (a couple small jars) that were made with Canadian Mist....maybe I'll try them side-by-side.

Jim Lampe said:

We do the same with spiced rum.
Let them sit a year in the back of the fridge....

Click to expand...

That sounds good too! I remember jarred whole cherries my mom, grandma, & aunts would pull out of the pantry - when I drink dark spiced rum I'm reminded of that flavor.

I'm going to have to give this a try. I received quite a few bottles of bourbon for my 50th birthday.