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.
One year ago: Middle Eastern Potato Salad