Whiskey Cherry Bombs or Drunk Cherries are a great alcoholic sweet for Christmas and New Year. An ideal appetizer or aperitif before meals and main drinks. Sharing a recipe from Delish’s YouTube channel and website WhiskeyRiff.com .
These cherries are soaked in whiskey or bourbon. Cognac is also suitable, in general, cherries on cognac are better known in our country. This “drunk cherry” is perfect for starting a party.
You will need:
1. A jar of cherries with sprigs in syrup
2. A little bourbon, whiskey or cognac of your choice.
3. A bar of white chocolate.
4. White or colored (red or green) granulated sugar.
What are we doing:
1. Soak the cherries in alcohol and refrigerate for 1-2 hours. We take out the cherries, let the alcohol drain and soak them with paper napkins.
2. Melt the chocolate in the microwave, stirring it every 20 seconds until it completely melts. Make sure it doesn’t burn or burn it at all!
3. Dip each cherry in white melted chocolate, scroll through it, holding a twig. Then we roll the cherries in sugar of the desired color.
4. Refrigerate for 20 minutes in the refrigerator.
Merry Christmas and Happy New Year!
Damn, that sounds like a great way to translate a whole bunch of cocktail cherries. Otherwise, you buy a jar, and then there’s nowhere to put a good half of it.
I am sure that in addition to cognac and whiskey, you can soak them in rum.
Instead of chocolate, I suggest using a pastry glaze designed for heating in a microwave oven – such a thing will definitely not burn. It comes in different colors.
Actually, we’ll have to try to do just that.
Okay, I tried this thing and I’m ready to describe my impressions. Ahem…
so, for the first time I tried to finish off my jar of cocktail cherries with rum, confectionery glaze and sugar. Unfortunately, I realized late the obvious fact that confectionery glaze mostly consists of sugar, and therefore I got over-candied cherries. The only advantage of this attempt was that the blue glaze looked pretty good and acidic on the red cherries, but overall, it was a joint.
So I bought a new jar of cherries and tried again, but this time I bathed half in white chocolate, and the other half in another confectionery glaze, which included cocoa. It turned out much better, and the difference between chocolate and cocoa glaze was minimal, so if you want to use the glaze, you should pay attention to the composition. But it’s still better to follow the recipe and melt a bar of chocolate.
By the way, to prevent the chocolate from burning, I advise heating in a water bath – a reliable way to avoid unnecessary hassle.
The biggest problem is that in just an hour of marinating in alcohol, cocktail cherries are soaked through with whatever you put them in. Yes, I’m one hundred percent sure that you can use any liquid you like – cocktail cherries literally absorb it into themselves, which is easy to see from the fact that the liquid level in a glass of cherries decreases noticeably during an hour of infusion.
So, the problem is that as a result, the cherries do not have the slightest hint of the taste of this very cherry, or at least the syrup. In fact, for all this hassle, we just get chocolate-covered alcohol, which is sad. You can just drink alcohol and snack on chocolate – the effect will be exactly the same. The only reason to mess with cherries may be their very festive appearance, but… I’ll shake your hand if you can make them look like the picture the first time.
In addition, it seemed to me that it would be much tastier if you didn’t leave the cherries in the refrigerator, but dipped them in chocolate, then in sugar, and ate them immediately while the chocolate was still warm and melted. It turns out to be a kind of fondue, and then all these actions make a little more sense.
But, in general, it’s not a test yet. However, the topic of this cocktail has not yet been fully disclosed: there is an opinion that this recipe can gain a lot if you use real cherries with a stone, and not a cocktail concoction. But I won’t be able to check on that until six months later.