Fresh cherry season is officially underway, and I can’t think of a better way to kick-off this delicious time of year than making your own cherry-infused bourbon.
As a heads up, this isn’t the time to procrastinate. I highly recommend you set aside some time to make this bourbon ASAP, and that’s not because I’m overhyping this recipe. Promise.
I first made this cherry-infused bourbon last summer and tried the bourbon at multiple stages. While the cherry flavor was somewhat present earlier in the process, it was so much more delicious after infusing for four weeks and even better after six weeks. Some infusions do well with less resting time, but the cherries work some serious magic if given enough time.
I know. That’s a long time to wait for your cherry-infused bourbon but trust me. I’m the least patient person in the world. You can ask Matt. He’d agree in a heartbeat. If I can find the patience to wait six weeks, I know you can too.
Do yourself a favor and put this recipe on your to-do list right away. When you’re sipping on a bourbon cocktail bursting with fresh cherry flavor, you’ll be glad you did. And, hey, for once, having a little patience will pay off. In case you need a little inspiration for how to use this cherry-infused bourbon, here are a couple of my favorite recipes.
Perfect Pairing
For this cherry-infused bourbon, seared duck breast is an awesome accompaniment. Cherry works well in sauces with duck dishes, and the caramelization from the sear complements similar notes in the bourbon. If you have a sweet tooth, a fudgy, gooey brownie with a glass of cherry-infused bourbon is the perfect end to a meal.
Cheers!
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📖 Recipe
Cherry-Infused Bourbon
Equipment
- Cherry pitter
- Large sealable jar
Ingredients
- 3 cups bourbon or whiskey
- 3 cups cherries pitted and stems removed
Instructions
- Pour the bourbon over the cherries in an airtight container.
- Store away from light. Every few days or so, shake the jar.
- Let the bourbon infuse for at least four weeks, preferably six weeks. Serve neat, on ice or in a cocktail.
Notes
- Pitting cherries can get messy. Wear an old shirt that you don’t mind if it gets stained.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Kelley Cameron says
Any recommendations about the type of bourbon to use?
Amanda McGrory-Dixon says
I always like Makers Mark or Four Roses!
Arianne says
Hi! So excited to try this & gift for Christmas. Could you link the air-tight containers you use with this recipe? Thank you so much!
Amanda McGrory-Dixon says
Hi, Arianne! That will be such a fun gift! So these aren't the exact jars — at least I don't think. I picked up my jars in person at a Michael's craft store, but these glass jars look very similar.
Berl G Sechrest says
Hello
Do you leave the Cherries in the jar after the 4-6 week or take them out and strain the Whiskey
Amanda McGrory-Dixon says
You strain the cherries.
Kathryn Payne says
Hi! Is there an expiration date on this recipe? Can’t wait to try it
Amanda McGrory-Dixon says
Hi, Kathryn! You should be able to get at least six months of the infusion. If you keep it for longer, just give it a sniff to make sure it hasn't developed any off flavors. I usually just store it in our liquor cabinet because we use it fast enough, but you can refrigerate it for even longer storage.
Carrie says
Can you make this with frozen cherries?
Amanda McGrory-Dixon says
Hey, Carrie! While I haven't personally made this with frozen cherries, a lot of other infused liquors use frozen fruit, so I don't see why you shouldn't be able to do that here.
Nick says
Do you use regular store bought fresh cherries? Have you tried adding some orange peels?
Amanda McGrory-Dixon says
Hey, Nick! Yep, I use regular store-bought cherries from the produce section and then put them to expose the fruit. I haven’t tried oranges in this particular bourbon, but I have used it in a vanilla and orange bourbon and loved it. I bet it’d be good here too.
Nick says
Great - starting a batch this weekend. Thanks so much!
Nicole says
Would this work with jarred sour cherries?
Amanda McGrory-Dixon says
Hey, Nicole! I haven't personally used canned fruit, but I did a little searching and don't see any caution against it. Are the cherries in a syrup? If so, I would maybe wash off the syrup to make sure it doesn't come out too sweet.
Lisa Phipps says
Hi—I picked a bunch of wild black cherries that are too small to remove the pits. Can I just smash them to infuse the bourbon then strain it later?
Amanda McGrory-Dixon says
Hi, Lisa! While I haven’t tried that specifically, I would do that to expose the fruity part. Enjoy!
Carri Clarke says
Put the cherries with a bit of the bourbon in a jar. Great for garnishing cocktails!
Amanda McGrory-Dixon says
So happy you tried it!
Mike says
What can you do to the cherries after the bourbon is infused? How to keep and store?
Amanda McGrory-Dixon says
Hi, Mike! Did you already infuse a batch? I actually don't do anything with the cherries. Since they're in there for so long at six to eight weeks, all the flavor and sweetness really goes to the bourbon, so the cherries are just a little hot for my taste.
Cara says
Is there a way to keep the cherries in the whiskey instead of straining or would they not taste good? Would you have to refrigerate?
Amanda McGrory-Dixon says
They just continue to break down, and you'll get little bits. It's best to strain. No need to refrigerate.