luxardo

A rye based cocktail with dry vermouth a bitter component and maraschino liqueur

The Brooklyn

rye whiskey

dry vermouth

tsp teaspoon aromatic bitters

lemon twist

Combine all the liquids in a mixing glass with ice and stir till chilled. Strain into an old fashioned glass with one big rock or into a chilled coup. Garnish with lemon twist.

Homemade Luxardo Maraschino Cherries. Step-by-step how-to on making Homemade Luxardo Maraschino Cherries.&nbsp;

Luxardo Cherries Recipe

white granulated sugar

vanilla bean (scraped)

cinnamon

nutmeg

lemon

water

cherries

luxardo liqueur

To a medium saucepan (don’t turn the heat on yet), combine the sugar and vanilla bean caviar. Rub the vanilla bean with the sugar until it’s evenly distributed throughout—don’t be shy to use your hands! Turn the flame to medium, add the cinnamon stick, pinch of nutmeg, juice from 1 lemon and water. Bring the mixture to a simmer, cover, and allow to cook for 5 minutes.

Turn the heat down to low and add the cherries. Cook the cherries at a simmer for about 3 minutes, until they’re slightly softened. Remove from the heat and stir in the luxardo liqueur. Allow the mixture to cool completely.

If you’re not canning, then feel free to fill up a few jars with the cherries and liquid. If you are canning them, then be sure to bring a large pot of water to a boil. Gently drop in the jars and boil for about 1 minute. I followed the rules off of Weck Jars’ website. Per their instruction, place on the tops, with the fastens and drop them into the boiling water. Bring the water back up to a boil and cook for at least 3 minutes. Carefully remove jars from the water and allow to cool completely. Remove the fastens.

I just made these. They are delicious! Bye bye expensive Luxardo cherries. Here are my changes: I used frozen pitted dark sweet cherries from Walmart. Thawed them out while making the syrup. Substituted a tablespoon of lemon juice and a sprinkle of lemon peel (Spice Island) for the real lemon. Used Heering Cherry Liqueur which is about $10 cheaper than Luxardo. I have enough left to do at least 2 more batches, maybe 3. Filled 3 pint jars perfectly. Going in my Manhattan tonight!! Thanks!

I had a couple issues that maybe someone can offer advice on. It seemed like by weight, my cherries were larger than the volume of liquid. I had to constantly stir them to achieve the results. Can I add more water or something to cover? The second thing is that my cherries seem to taste heavily of the alcohol I dumped on in the end whereas when I buy luxardo cherries they do not have that heavy flavor, any advice?

These taste good, but I agree they are mushy when made with fresh sour cherries.

I used sour cherries from my backyard and unfortunately I think they were too ripe. 2 minutes of simmering turned them to mush... delicious though!!

Used store-bought sweet cherries and just added them to warm syrup and seemed to work.

Working on these but the cherries keep giving up their liquid and diluting the syrup -- syrup and cherries taste delicious but the cherries are now pretty shriveled. I plan to reduce the liquid and add it back, but has anyone else had this experience? I was hoping the cherries would plump up but they seem to be doing the opposite.

Just made these cherries, they’re great!  I am not canning, just jarring them and planning to make more cocktails!  Nice spice on them.

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Luxardo Cherries Recipe

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The Brooklyn

Luxardo Cherries Recipe

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