Preserved Sour Cherries for Cocktails

You can take Manhattan, I will be curled up over here with my sweet, sweet, tequila and cherries.

There is a sour cherry season in the DC area during the late spring/ early summer that lasts about 2 weeks. Every year, I stalk the web page of my preferred orchard and compulsively dial their number, listening to the pre-recorded message each morning, to figure out when I will make the 150 mile round trip to bring home buckets of cherries.

I do not include the cherries on my pantry tally on the side of my site because my preservation techniques for cherries are not approved by the USDA or The National Center for Home Food Preservation. Apparently, preserving in alcohol has not been tested. However, based on my background and experience with canning I have made a decision based on what I am comfortable with and have decided to keep this item in my canning repertoire.

I preserve the cherries in a variety of alcohols- maraschino, bourbon, rye and brandy. I do the least amount in bourbon and rye since they are not flavors I am fond of, as evidenced below in my bastardization of the classic Manhattan. If you like boozy cherries, my recommendation is to experiment with flavors you like, sweeten to taste, store in the refrigerator and use with in a month.

I cannot claim credit for this cocktail. The manager of one of my favorite restaurants served it to me one day and this is the variation I make at home.

You Can Have Manhattan

A variation on the Manhattan

4 oz good aged Tequila (Anejo or Repasado)
1.5 oz Dolin Rouge
Fee Brothers Old Fashioned Aromatic Bitters
Brandied Cherries

Stir the Tequila and Vermouth in a cocktail shaker with a dash or two of bitters. Serve over ice and garnish with 3 brandied cherries.