Cherries in liqueur

Cherries in liqueur

By
From
Borsch, Vodka and Tears
Photographer
Bonnie Savage

This is a good example of why these infusions are typically aged; at the beginning the whole thing tastes horribly rough from the Spirytus. After a year of maceration, though, the flavour softens and becomes a delicate play between sweet, sour and spiritous.

Ingredients

Quantity Ingredient
fresh morello cherries, or use bottled and drained
spirytus, to cover
see method for ingredients, (optional)

Method

  1. To make this, simply marinate the morello cherries in enough Spirytus to cover them for at least a year in a sterilised glass jar with an airtight lid. I have had pretty good results using good-quality morello cherries from a jar. Drain them first and add a little Wiśniówka with the Spirytus — aim for 100 ml for every 500 ml Spirytus.
Tags:
Polish
Poland
European
restaurant
bar
Borsch
Vodka and Tears
Vodka
Tears
Melbourne
Benny
Roff
booze
prahran
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again