Well, my DIY cocktail cherries have been bobbing in their bath of concentrated cherry juice, sugar, and Luxardo Maraschino liqueur for several weeks now, and each week I find that the cherries get a little plumper and more saturated with booze.
They're not quite as crisp or plump as I would like, although I plan to leave one jar in the back of the fridge for at least six months and see how they develop. But until then, let's talk about all the cocktails that are made so much better with a cherry garnish.
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