John’s favorite cocktail is an Old Fashioned. A couple of years ago, when we visited the Langham Huntington Hotel in Pasadena, he found his favorite drink elevated to a whole new level with their house-made cherries. Not only were they a far cry from the florescent Maraschino Cherries that are so widely available, they infused his drink with rich Bourbon flavor and deep burgundy color. Since then, we’ve looked for a way to make them. This recipe uses Pomegranate Juice to enhance the natural Cherry color.
In a medium saucepan over medium-high heat, simmer:
2 cups Pomegranate Juice
1/2 cup Sugar
When sugar is dissolved and syrup is reduced by 1/3, remove from heat.
While the sauce is cooling, use a Cherry Pitter, remove the pits and stems from 2 pounds of fresh Cherries.
Fill as many clean jars as you can, stuffing them in tightly without squishing them.
Once the sauce is at room temperature, stir in 1 cup good-quality Bourbon.
Carefully pour the sauce into the prepared jars.
Tightly seal the lids and allow to rest in the refrigerator for at least one week before using.
At this point, you can enjoy the cherries in cocktails, on top of desserts, or to fold into homemade ice cream – or right out of the jar!
|Dorie Greenspan’s Cheesecake topped with Bourbon Cherry Sauce!|
Cherry Bourbon Sauce
Or, you can make amazing Cherry Bourbon Sauce! Our nephew requested Cheesecake for his birthday, so we made this delicious sauce to go with it.
This is not an exact recipe, because it will depend upon how big your jars of Bourbon Cherries are.
In a medium saucepan, over medium heat, slowly heat:
1 12-ounce jar Bourbon Cherries
1/2 cup Sugar
1 cup Water
1 1/2 Tablespoons Arrowroot (note: the sauce will look cloudy until it starts to thicken, then it will clear up)
Stir frequently until sauce thickens and easily coats the back of a spoon.
It will continue to thicken as it cools.
Serve chilled, or at room temperature.
Happy Birthday, Jonathan!
|Cormorant taking a rest from fishing|