Cherry Liqueur

Three ingredients, zero cooking, and a little patience. Fresh Bing cherries, sugar, and vodka get layered in a jar (in that exact order, no stirring) and left alone on a shelf for three months. The sugar slowly dissolves and draws the juice and color from the cherries, turning the vodka into a deep ruby liqueur with a sweet, fruity warmth you can’t get from store-bought bottles.

The “don’t mix” rule matters. Layering lets the sugar settle to the bottom where it creates a concentrated syrup that gradually works its way up through the fruit. Stirring disrupts this process and can make the final liqueur cloudy.

Chef Tips

• Use the ripest Bing cherries you can find. Underripe fruit produces a thin, tart liqueur instead of the rich, sweet result you’re after.
• Dry the cherries thoroughly after washing. Any water dilutes the vodka and can cause off flavors during the long infusion.
• Store in a cool, dark spot. Heat and light break down the cherry color and flavor.
• After straining, the boozy cherries are incredible spooned over vanilla ice cream or stirred into chocolate cake batter.

Variations

• Use sour cherries instead of Bing for a tart, more complex liqueur.
• Swap vodka for brandy to make a cherry brandy with deeper caramel notes.
• Add a split vanilla bean or a cinnamon stick to the jar before sealing for a spiced version.