DIY Cocktail Cherries: A Simple Upgrade for Your Home Bar

Every home bartender’s journey begins with a spark of curiosity. For me, that spark quickly grew into a deep-seated obsession with the "why" of things—the intricate details that elevate a good drink to a great one. While the big-ticket items like premium spirits and quality tools are important, I’ve found that true mastery often lies in the smallest details. One of the simplest, yet most impactful, upgrades you can make to your home bar is to ditch the cloyingly sweet, artificially red jar of maraschino cherries and make your own.

This isn't just about a better garnish; it's about a better cocktail. And for a neurodivergent bartender like myself, it's about taking a simple component and transforming it through a process that is both logical and deeply satisfying. This is a hands-on recipe for creating your own high-quality cocktail cherries, a small but powerful step that will instantly elevate your drinks and expand your understanding of flavor.

The Case Against the Red Cherry

Let’s talk about the standard maraschino cherry. You know the one—neon red, sticky sweet, and tasting more of corn syrup and almonds than of actual fruit. While it may have its place in a Shirley Temple, it has no business being dropped into a carefully crafted Old Fashioned or a classic Manhattan. The standard maraschino cherry is a one-note flavor bomb that overwhelms the delicate balance of a good drink. Its bright color, a result of artificial dyes, is a visual distraction, not a complementary garnish.

The beauty of a home bar is the freedom to control every single ingredient. By making your own cocktail cherries, you’re not just swapping out a garnish; you’re introducing a nuanced, complex flavor into your drink. You are replacing artificial sweetness with the rich, deep flavor of real cherries, and you are adding subtle spice notes that can be tailored to complement the specific spirits you love. This simple act of creation is a cornerstone of the philosophy behind The Neuro Bar: understanding and controlling every variable to achieve a perfect result.

The Recipe: A Labor of Love, A Simple Process

Making your own cocktail cherries is surprisingly simple, yet the results are so impressive that they will instantly set your drinks apart. The process is a meditation in itself, a rewarding kitchen project that yields a beautiful, delicious, and versatile garnish. The key is to start with high-quality ingredients. Fresh, seasonal cherries are ideal, but if you can’t find them, a good-quality frozen or jarred variety will work just as well, as long as they are not pitted in a way that ruins the integrity of the cherry.

The recipe is less a rigid formula and more a set of guidelines. The magic comes from the interplay of fresh fruit, rich liquor, and aromatic spices. Here is my go-to recipe for a batch of deeply flavorful, luxurious cocktail cherries.

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AFC & Co Cocktail Cherries

The Spiced Cherry: A Rich and Complex Upgrade

Let’s talk about the standard maraschino cherry. You know the one—neon red, sticky sweet, and tasting more of corn syrup and almonds than of actual fruit. While it may have its place in a Shirley Temple, it has no business being dropped into a carefully crafted Old Fashioned or a classic Manhattan. Its one-note flavor bomb overwhelms the delicate balance of a good drink.

The beauty of a home bar is the freedom to control every single ingredient. By making your own cocktail cherries, you’re not just swapping out a garnish; you’re introducing a nuanced, complex flavor. You are replacing artificial sweetness with the rich, deep flavor of real cherries and adding subtle spice notes that can be tailored to complement the specific spirits you love. This simple act of creation is a cornerstone of the philosophy behind The Neuro Bar: understanding and controlling every variable to achieve a perfect result.

Making your own cocktail cherries is surprisingly simple, yet the results are so impressive that they will instantly set your drinks apart. The process is a meditation in itself, a rewarding kitchen project that yields a beautiful, delicious, and versatile garnish. The key is to start with high-quality ingredients. Fresh, seasonal cherries are ideal, but a good-quality frozen or jarred variety will work just as well.

Yields: Approximately 2 cups

Prep time: 15-20 minutes

Rest time: Minimum 2 weeks (ideally 1 month or more)

Ingredients:

• 2 lbs fresh cherries, preferably Bing or another dark, sweet variety. Stems removed. If using fresh, a cherry pitter will be your best friend.

• 1 cup quality liquor. I prefer a strong, flavorful spirit that complements a wide range of cocktails. A rye whiskey, an aged rum, or even a robust brandy works perfectly. The liquor will serve as both a preservative and a flavor infuser. For a more neutral base, you can use a high-proof vodka, but a brown spirit adds depth and warmth.

• 1 cup Demerara sugar. The rich, caramel notes of Demerara sugar are far superior to the plain sweetness of white sugar.

• 1 cup water.

• A mix of spices for a subtle warmth. I recommend:

  • 2 whole star anise. Provides a beautiful, licorice-like aroma.

  • 3-4 cinnamon sticks. Adds a classic warmth.

  • 10-12 whole cloves. Use sparingly, as cloves can be overpowering.

  • 1 tsp vanilla bean paste or 1 whole vanilla bean, split. Adds a touch of elegant sweetness.

• 1/4 cup Luxardo Maraschino Liqueur. While the goal is to get away from artificial flavor, a small amount of this liqueur adds a depth and richness that is hard to replicate. It provides a beautiful, aromatic base.

Instructions:

1. Prepare the Cherries: If using fresh cherries, remove the stems and pit them. This is the most time-consuming part of the process, but it's crucial. I find that a dedicated cherry pitter makes the job quick and mess-free. Once pitted, set the cherries aside.

2. Create the Syrup: In a medium saucepan, combine the Demerara sugar and water. Bring the mixture to a simmer over medium heat, stirring until the sugar has completely dissolved.

3. Add the Spices: Once the sugar is dissolved, add the cinnamon sticks, star anise, and whole cloves to the saucepan. Let the mixture simmer gently for about 5 minutes, allowing the spices to infuse the syrup with their aromatic oils.

4. Combine and Infuse: Remove the saucepan from the heat and carefully stir in the liquor and the Luxardo Maraschino Liqueur. The liquid will be quite fragrant.

5. Jar the Cherries: Place the pitted cherries into a sterilized glass jar. A quart-sized Mason jar works perfectly. Use a slotted spoon to transfer the cherries to the jar, then carefully pour the warm liquid from the saucepan over the cherries. Make sure the cherries are fully submerged. You can also add the cinnamon sticks and star anise to the jar for a more powerful infusion over time.

6. Seal and Store: Seal the jar tightly. Let it cool completely to room temperature before placing it in the refrigerator. The real magic happens over time.

7. The Wait: Store the jar in the refrigerator for at least two weeks. The longer you wait, the better the flavor. Over a few weeks, the cherries will plump up, and their natural flavor will meld with the liquor and spices. After a month, they will be transformed into little flavor powerhouses. They will last for several months in the refrigerator.

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The Brined Cherry: A Brighter, More Classic Upgrade

What if you want a classic maraschino-style cherry, with a vibrant red look and a clean, bright flavor, without any of the artificial ingredients? This is where the science of the home bar comes in. Through a simple brining and preserving process, you can create a high-quality maraschino-style cherry that is as beautiful as it is delicious. This recipe for DIY brined cherries is the perfect solution for the home mixologist who wants to maintain a classic aesthetic while elevating every detail of their drink.

The key to this recipe is the brining process. By simmering the cherries in a solution of water, sugar, and a touch of acid, you achieve two things: a plump, firm texture that holds up in a drink and a clean sweetness that enhances the cherry’s natural flavor. This process strips the cherries of their color and then allows them to reabsorb a fresh, natural-looking red hue from a carefully chosen source. It's a simple bit of kitchen chemistry that yields a perfect result.

AFC & Co Maraschino Cherries

Yields: Approximately 2 cups

Prep time: 15-20 minutes

Rest time: Minimum 1 week

Ingredients:

• 2 lbs fresh cherries, preferably a firm variety. Bing or Rainier cherries work well here. Stems removed.

• 1 cup white sugar. A clean white sugar is best here to keep the flavor profile bright and simple.

• 1 cup water.

• 1/4 cup cherry juice or concentrated cranberry juice. This is the secret ingredient for the natural red color. Cherry juice provides a perfect shade, while concentrated cranberry juice will give you that iconic, vibrant red.

• 1 tsp citric acid. This is a must for both preservation and to add a subtle tartness that balances the sweetness.

• 1/2 tsp almond extract. A small amount goes a long way. This is what gives the cherry that classic, nostalgic flavor without being overpowering.

• Peel from one large navel orange. The bright, fresh citrus notes of the orange peel will add a layer of complexity and aroma that complements the cherry and almond flavors.

• 1/2 tsp cherry blossom water. This elegant, delicate floral water will add a subtle aroma that elevates the entire profile of the cherry.

Instructions:

1. Prepare the Cherries: Begin by removing the stems from all the cherries. Using a cherry pitter, carefully pit each cherry, being sure to keep the fruit as intact as possible. Place all the pitted cherries in a large bowl and set them aside.

2. Create the Brining Solution: In a medium saucepan, combine the white sugar and water. Bring the mixture to a simmer over medium heat, stirring until the sugar has completely dissolved. Once dissolved, remove the pan from the heat.

3. Add the Flavoring and Color: Carefully stir the cherry juice (or concentrated cranberry juice), citric acid, almond extract, and orange peel into the sugar solution. This will create your brine. Stir until all ingredients are fully incorporated.

4. Cook and Infuse: Return the saucepan to very low heat. Add the pitted cherries to the warm brine and let them simmer very gently for about 5-7 minutes. Once the cherries are plump and vibrant, remove the saucepan from the heat.

5. Final Touches: Let the mixture cool slightly for a few minutes. Then, carefully stir in the cherry blossom water. It is added at the end to preserve its delicate floral aroma, which can be lost with high heat.

6. Jar and Store: Carefully transfer the cherries and the brine into a sterilized glass jar. Make sure the cherries are completely submerged. Seal the jar tightly. Allow the mixture to cool completely to room temperature before placing it in the refrigerator.

7. The Final Wait: The cherries will be ready to use after about one week in the refrigerator, but a full two weeks will allow the flavors to fully meld and the texture to firm up perfectly. They will last for several months in the refrigerator.

A World of Possibilities

The beauty of these DIY cherries is their versatility. They are perfect for classic cocktails but can also be used in surprising ways. The cherry-infused liquid itself, often referred to as "cherry syrup," is a cocktail ingredient in its own right. It's a rich, complex syrup that can be used in place of plain sugar or another liqueur to add a unique flavor to your drinks.

• The Classic Upgrade: Replace a store-bought maraschino in an Old Fashioned or a Manhattan with one of your homemade creations. The nuanced sweetness and subtle spice of the first recipe will elevate the classic cocktail, giving it a depth it never had before. For a brighter version of the same drink, the brined cherries offer a clean, sweet flavor with a hint of orange and a delicate floral note.

• The Whiskey Sour: The bright red color and sweet-tart flavor of a brined cherry add a beautiful visual and flavor contrast to a Whiskey Sour, tying the drink together beautifully. The rich, spiced cherry could also be a fun, autumnal twist.

• The Cherry Collins: For a classic Tom Collins or John Collins, a brined cherry is an elegant garnish that adds just the right amount of sweetness and a touch of nostalgic flair.

This project is a perfect example of the philosophy behind The Neuro Bar. It's about taking control of every variable, understanding how each component interacts, and using that knowledge to create something truly special. The joy of a perfect cocktail lies in the details, and with these cherries, you're one step closer to making every drink a masterpiece.

This project is a perfect example of the philosophy behind The Neuro Bar. It's about taking control of every variable, understanding how each component interacts, and using that knowledge to create something truly special. It’s a rewarding process that not only results in a delicious product but also deepens your connection to the craft of bartending.

The bar is always evolving, and the journey is never-ending. This recipe is just one small, yet impactful, step on that path. Now go ahead, get your hands dirty, and make your cocktails a little better, one cherry at a time.