How to Make Cocktail Cherries

A white bowl full of cocktail cherries, a lemon peel, cinnamon stick, and cloves.

Homemade Cocktail Cherries are a delightful and easy-to-make treat. Use them for garnishing cocktails, serve them on ice cream sundaes or bake them into a cake. They also make a great gift for cocktail loving friends and family.

Around here, cocktail hour is a ritual. I love playing around with different flavours and mixing up both classic and re-imagined cocktails. While I am thrilled with a properly made Old Fashioned, I also love experimenting with smoke, shown here in this Smoked Saskatoon Rye Whisky Flip Cocktail and fire like in this Friday Flame Tiki Cocktail.

Two Manhattan Cocktails place behind a bowl of cherries.

Cocktail Cherries for the Connoisseur

Have you ever made yourself the perfect Manhattan cocktail, then had to hunt around for an acceptable garnish? Don’t settle for store bought Maraschino cherries; the red dye makes them taste like a chemical experiment gone horribly wrong.

The good news is that Cocktail Cherries are simple to make and contain loads of real cherry flavour. They are a bit boozy on their own so be warned…they are incredibly addictive straight out of the jar!

The OG Maraschino Cherry: Luxardo Cocktail Cherries

When searching for a garnish for your cocktail, consider the difference between Maraschino Cherries from grocery stores and premium Luxardo Maraschino Cherries. There really is no comparison.

A Manhattan cocktail in a gold rimmed coupe glass garnished with three cherries on a stick.

One is bright, sickly sweet, and pumped full of chemicals. The other is made in Italy using locally grown Marasca cherries and a liqueur that takes four years to make. The original Luxardo family recipe has been used for over 200 years!

Which Cherries Make the Best Cocktail Cherries?

I’ve made several batches of cocktail cherries using both sweet and sour cherries. I like mine with a bit of a sour edge to them but sweet varieties such as Bing or Lapin work nicely too. Keep in mind that the sweeter varieties will be slightly larger than sour varieties.

A clear glass bowl full of sour cherries.

Sour cherry varieties such as Morello, Montmorency, Amarena, and Marasca work well for cocktail cherries if you can find them. Here on the prairies, both Evans and Nanking varities are perfect for preserving.

Using Frozen Cherries to Make Cocktail Cherries

Since fresh cherries (both sweet and sour) freeze really well, freezing is a great way to preserve them for later use. Just place the pitted cherries in a single layer on a parchment paper lined baking sheet and carefully place in the freezer.

Once frozen, transfer the cherries to a freezer bag and store for up to a year. Simply thaw and use as directed in the recipe below.

A jar full of ready to be canned cocktail cherries topped with a lemon peel.

Note: Some stores may carry frozen pitted sour cherries. If you find them, snap them up because pitting tiny sour cherries is a fiddly and time consuming activity. You have better things to do, like drink cocktails!

Roasted Cocktail Cherries

To add a bit of tartness to sweet red cherries, I sometimes roast them with a bit of balsamic vinegar before preserving them in alcohol. This extra step adds a whole other flavour dimension!

To roast sweet cherries, pre-heat the oven to 450 F and line a sheet pan with parchment paper. Place 4-6 cups pitted cherries on the parchment and drizzle with balsamic vinegar. Roast for 15-20 minutes or until they become softened.

Enjoy the roasted cherries on ice cream, crostini, or preserve as cocktail cherries.

A Manhattan cocktail in a gold rimmed coupe glass garnished with three cherries on a stick.

Which Alcohol Should I Use?

Classic Luxardo premium Cocktail Cherries are preserved in fermented Marasca cherry juice liqueur. However, changing up the booze used in this recipe is a great way to preserve the cherries to suit your own taste preferences.

For this recipe I used Luxardo Maraschino Liqueur and Brandy but Bourbon and Kirsch also work well. Other ‘brown’ alcohols such as Scotch, Tequila, Rye, Rum or Anejo Tequila also offer interesting flavour options.

Two Manhattan Cocktails place behind a bowl of cherries.

Preserving Cherries for Cocktails

Making your own cocktail cherries couldn’t be easier. Break the process down into three steps (more detailed instructions are located in the recipe card). Begin by inspecting, washing, and sterilizing the jars, lids, and rings. Keep them hot.

Next, make the syrup by assembling the water, sugar, lemon juice, cinnamon sticks, lemon peel, and cloves together in a saucepan. Heat the mixture until boiling then remove it from the heat and add the alcohol. Keep it hot, but do not allow the syrup to boil again.

A white bowl full of cocktail cherries, a lemon peel, cinnamon stick, and cloves.

Using a jar funnel, fill the hot jars with cherries then pour in hot syrup, leaving 1 cm head space. Wipe the rim before placing a hot lid on the jar and tightening the ring.

Allow to cool and listen for the characteristic lid ‘pop’ which means the jars have sealed. Do not disturb for 12 hours. 

Join Me for Saturday Brunch!

Join the Saturday morning newsletter and get cozy with a cup of coffee. Inside you’ll find free recipes, giveaways, and more. It’s such a delicious way to start the weekend!

See you on Saturday!

By clicking subscribe, you agree to share your email address with the site owner and receive emails from the site owner.

How to Store Cocktail Cherries

Store sealed jars of cocktail cherries in a cool, dark basement for up to a year (if you find a jar that hasn’t sealed, it will be fine in the fridge). Once opened, store for up to a year in a refrigerator. Do not consume if the cherries have any visible mold, ‘off’ smell, or effervescence. When in doubt, throw it out. 

Pinterest image of a bowl of cocktail cherries with cinnamon, lemon peel, and cloves. Cocktail cherries in a jar.
Yield: 6 half pint (250 ml) jars

Cocktail Cherries

Two Manhattan Cocktails place behind a bowl of cherries.

Homemade Cocktail Cherries are a delightful and easy-to-make treat. Use them for garnishing cocktails, serve them on ice cream or baked into a cake, They also make a great gift for cocktail loving friends and family.

Prep Time 1 hour
Total Time 1 hour

Ingredients

  • 2 lbs (907 g) sour cherries; pitted (or sweet cherries) 
  • 2 cups sugar
  • 1/2 cup water
  • 1 cup Luxardo maraschino liqueur
  • 1 cup brandy or bourbon
  • 1 lemon; juiced & peeled into 6 strips
  • 2 cinnamon sticks
  • 5 whole cloves

Instructions

Canning Preparation

    1. Wash and sterilize jars by placing them upside down in a tray of water and leaving them in a 225 F oven for at least 10 minutes.
    2. Wash and place jar lids, rings, funnel and measuring cup in a large saucepan and cover with hot water. Bring to a slight boil, keep warm.

Preparing the Cherries

  1. Meanwhile, place the water, sugar, lemon juice, cinnamon sticks, lemon peel, and cloves in a large saucepan. Heat to allow sugar to dissolve. Add small amounts of additional water if needed.
  2. Add the cherries to the syrup and allow to simmer for one minute.
  3. Remove from heat and stir in Luxardo and Brandy/Bourbon. Turn heat back on and heat until just about simmering. Do not allow to boil.

Canning the Cherries

    1. Once you are ready to jar the Cherries, take two hot jars out of the oven. Using a measuring cup and funnel, fill them and top up with a bit of syrup. Leave about 1 cm of head space.
    2. Tap the jars on the counter top to remove any air bubbles and add more syrup if needed. Quickly top with a lid and fasten the ring just slightly, not too tightly.
    3. Let the jars to cool undisturbed for 8-12 hours. Check each jar to see if it has sealed. If not, store them in the refrigerator.
    4. Allow the jars to sit in a dark, cool spot for two weeks. Enjoy!



Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving:Calories: 103Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 20gFiber: 0gSugar: 20gProtein: 0g

Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.

Did you make this recipe?

Share your dish pic on Instagram or Facebook and tag @dishnthekitchen (or #dishnthekitchen) in your post or story! Rate this recipe and leave a review to share your experience with others!

28 comments

  1. veenaazmanov

    This is awesome. These Cocktail cherries look so tempting and yum. Love the spices and the Liqueur used to make them perfect.v

    Reply

    1. Bernice Hill

      Thank you Veena! I’ve been making them for years now and finally ready to share!

      Reply

  2. Amy Liu Dong

    This looks incredibly tasty and refreshing. The looks it gives makes you crave and entice to it, will definitely make this at home.

    Reply

    1. Bernice Hill

      Thanks for stopping by Amy!

      Reply

  3. Candice

    These are my favorite cherries! I’ve made cocktail cherries before with just the Luxardo, and it just wasn’t right. Thank you so much for this perfect recipe. Will be making these again every year during cherry season!

    Reply

    1. Bernice Hill

      Great to hear! I hope you enjoy this version.

      Reply

  4. Tatiana

    Great idea for using cherries now that’s cherry season! I never tried to make cocktail cherries before, but I’m always in for trying new recipes!

    Reply

    1. Bernice Hill

      Give it a try…I promise you won’t regret it Tatiana.

      Reply

  5. Sharon

    I need more cocktail hours in my life! What a fun ritual. 🙂 Having the perfect garnish is what separates a finely crafted cocktail from the rest. LOVE these cherries. My manhattan was elevated by this recipe.

    Reply

    1. Bernice Hill

      Agree! Life is too short for crappy garnish!

      Reply

  6. Colleen

    Bernice, this recipe couldn’t have popped up at a better time for me! Here in the Okanagan, cherries are everywhere, but the season is so brief. I love this recipe because I can preserve the bounty. The spices make me super happy and I really can’t wait to get going on this recipe. Thank you!

    Reply

    1. Bernice Hill

      Awesome! How lucky are you? I would eat so much fruit if I lived in the Okanagan!

      Reply

  7. Sharon

    These cherries are so easy to make that having them on hand for when I make cocktails is a must!

    Reply

  8. Kushigalu

    These cherries looks fantastic. Great treat to have at home. Can’t wait to use it for next cocktail party. Thanks for sharing

    Reply

    1. Bernice Hill

      That’s what I need in my life…more cocktail parties!

      Reply

  9. Sean

    I found myself nodding along with you right from the get-go. It seems like travesty to put those awful, embalmed, sugary red ‘cherries’ into a well-crafted cocktail. Not only are these better in every conceivable taste department, I personally think they’re a lot nicer to look at too! I’ve done a few different types of boozy cherries over the last few years, but I really like that you add spices to the mixture here for that extra dimension of flavour. Wonderful stuff – and cheers to good garnishes!

    Reply

    1. Bernice Hill

      LOL I’m a cherry snob. I WILL ask what kind of cherries a bar uses for Manhattans before I order one.

      Reply

  10. Veronika

    Genius! We have so many cherries this year in our garden and I didn’t know what to do with them. Now, I know! Going to make these tasty cocktail cherries! Thanks for the idea 😉

    Reply

    1. Bernice Hill

      Yes! Give them a try. So worth it…also amazing just on ice cream.

      Reply

  11. Uma Srinivas

    My kids love these on ice cream recipes. Thank you for this awesome and easy recipe. I am pinning this!

    Reply

  12. Jacque

    These cocktail cherries sound incredible and wouldn’t last long around me. I would snack on them all day.

    Reply

    1. Bernice Hill

      lol. SAME HERE. It’s ridiculous.

      Reply

  13. L

    The recipe says to juice and peel the lemon. When do you add the juice? The directions only say to add the peel.

    Reply

    1. Bernice Hill

      My apologies! Please add the lemon juice to the syrup before you bring it to a boil.

      Reply

  14. Lori

    Do you remove the cloves and lemon peel prior to jarring or leave them in?

    Reply

    1. Bernice Hill

      Hi Lori, it’s totally up to you. Some jars will have them, some won’t. Or you can dig them out before filling jars if you prefer.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.