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Macerated Cherries

There is a great new place in town making their own booze. The place is called Great Lakes Distillery, and I have to admit, they are doing things right. Everything from their vodka to their rum, every sip of their stuff is, well, simply delicious. It was not too long ago where a colleague and I headed over to the place after work for one of their tastings. It was exciting to say the least, and after we ordered our first drink, I was hooked on their stuff. It was like no other. You could taste honey and lemon in their booze! My colleague had been there before so he knew the routine, and what to order. The second drink he ordered us before going on the tour was called the Kirsch Collins. It was simple in terms of ingredients, and was just mind blowing refreshing. But there was something that caught my attention when finishing the drink. It  was a macerated cherry that packed a punch. After that, I had to make my own macerated cherries, and boy am I glad I did.


Start by pitting your cherries. This takes some time. If you have a pitter, use it. I do not, so I used a pairing knife to carefully wedge in by the pit to remove it.

Next add the water and sugar to a pot. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and add in the vanilla and the brandy. Stir. Let cool then add in the cherries. Store in a sealed tight container, in the refrigerator for up to 4 weeks.

The end result is what I expected, and very similar to that of the distillery. Cherries that were sweet, delicious, soft, and ones that were perfect in dessert as well as a refreshing cocktail.

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