Anyways, with the artisan cocktail interest, it only naturally follows to try one's hand at artisan cocktail garnishes and down the road, artisan home made bitters. We haven't gotten to the bitters, but I attempted cocktail garnish today. Of course, the cherries are store bought since we don't have a cherry tree. But HEB is a semi local, south central TX grocery store so it is kind of locally sourced. Only they are CA cherries, so not really. *Sigh*
So many of the drinks I like come garnished with a cherry. The really high end places do it with these dark, crinkled cherries that bear no resemblance to the neon red balloons called maraschino cherries. So, I delved into research mode and found a multitude of recipes, none of which I exactly followed! Basically, you put cherries, booze and some sugar in a jar and refrigerate, and wait 2-4 weeks for the cherries to get soused before using.
So, I did one jar of cherries with bourbon, and one with a mixture of kirschwasser and luxardo maraschino liqueur, because I had both in the liquor cabinet and both are cherry based spirits.
So, who is coming over in 4 weeks for a Manhattan or Old Fashioned with one of these cherries for garnish?