Cherry-Vanilla Infused Bourbon

  • Cherry-Vanilla Infused Bourbon
  • Cherry-Vanilla Infused Bourbon
  • Cherry-Vanilla Infused Bourbon
  • Cherry-Vanilla Infused Bourbon
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Posted on August 8, 2014
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What do you do when you have an excess of summer produce? Do you freeze it? Or pickle it? Maybe you jam it?

Me? I put it in booze. Hello Friday.

Cherries have been in excess at the farmers markets and grocery stores lately (this is not a bad problem to have). So I have been savagely gobbling them up, with stained fingers and lips to prove it. But then one day while I was stuffing my face, it occurred to me to drop a few handfuls into some bourbon, along with a vanilla bean and a few tablespoons of honey. Then I let everything sit for about 2 weeks. And WOW! I’m super happy with the end result: a spectacularly colored bourbon (just look at the color!) with subtle hints of cherry and vanilla. And now I have a way to enjoy summer cherries for months to come!

This Cherry-Vanilla Infused Bourbon is great on the rocks. But I’m also really looking forward to using it as a base for some really tasty cocktails. In need of some inspiration? I’m particularly loving this, this and this. It will put the cherry flavor over the top!

You don’t need to break the bank on the bourbon. But do use something that you all ready like to drink (I used Maker’s Mark). The recipe below starts with 2 cups of bourbon, but you can scale up or down as you see fit. This would make a great hostess gift. And it’s perfect for the bourbon lover in your life.

Cheers,

Liz

One year ago: Middle Eastern Potato Salad

Cherry-Vanilla Infused Bourbon

Yield: Makes 2 cups

Cherry-Vanilla Infused Bourbon

Ingredients

  • 2 cups cherries, stems and pits removed
  • 2 cups bourbon (I used Maker’s Mark)
  • 2 tablespoons honey
  • 1 vanilla bean pod, split in half lengthwise

Instructions

  1. Add all of the ingredients to a jar with a tight fitting lid (I like to use a big mason jar). Give it a shake and then store it in a cool, dark place for approximately 2 weeks (I stored mine in my kitchen pantry). I suspect longer storage would be fine, but I haven’t done it. Give the jar a gentle shake every couple days during this time.
  2. After about 2 weeks, strain the bourbon through a fine mesh strainer, collecting the liquid into a clean jar with a tight fitting lid. Or divide the bourbon into smaller jars for gift giving.
  3. Serve the Cherry-Vanilla Infused Bourbon on the rocks, or use it in cocktails as you would plain bourbon.
http://www.floatingkitchen.net/cherry-vanilla-infused-bourbon/
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8 Comments


  • YES, please!! I need this. Cherry + bourbon sounds like the perfect cocktail base :)

    Reply

    • Thanks Rachel! It’s sooooo good. And super easy. If you try it, let me know how you like it!


  • I LOVEEEEE this recipe!!! Thank you!

    Reply

    • Thank Ambar! I hope you like it. Let me know how it goes after you try it!


  • Hi! I would love to share this recipe with our BevMo! fans. http://bevmothirstytimes.com

    Let me know what you think!

    Kris

    Reply

    • Thanks Kris! Yes, absolutely. As long as you link back to Floating Kitchen, I would love it if you shared my recipe!


  • Cherry Vanilla Bourbon! Yummy! What a creative and fun way to use leftover fruit! My husband absolutely LOVES bourbon and I bet I’ll really enjoy this rendition. I can’t wait to share it with him :-)

    Reply

    • Thanks Karen! I hope you and your husband like it!

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