Bourbon- Infused Cherries

Bourbon Vanilla Cherries

There’s something deeply satisfying about a recipe that rewards patience.
These Bourbon Vanilla Cherries start in cherry season and quietly transform over time into something rich, complex, and downright irresistible. Sweet cherries soak up good bourbon, dark brown sugar, and real vanilla—creating cherries you’ll want to use everywhere and a liqueur you’ll find excuses to sip.

This is one of those “a little work now, a lot of joy later” recipes.

Ingredients

• 1 lb sweet cherries, pitted with stems removed

• 3 cups favorite bourbon (use one you actually enjoy sipping)

• ½ oz vanilla beans ( Sumatra Indonesian is our favorite for this recipe), split and sliced to fit easily in the jar
  OR

• 1 tbsp pure homemade vanilla extract (use in place of the beans)

• 1 cup dark brown sugar, packed
  (adds a rich, caramel-like sweetness)

Instructions

1. Prepare the cherries
   Wash, pit, and remove stems from the cherries. Set aside.

2. Make the bourbon syrup
   In a small saucepan, combine the bourbon and dark brown sugar.
   Bring to a slow simmer, stirring gently until the sugar is fully dissolved.
   Do not boil.
   Remove from heat and allow the mixture to cool completely to room temperature.

3. Jar the cherries
   Divide the cherries evenly between clean jars (or use one large jar).
   If using vanilla beans, add them to the jars now.

4. Pour & finish
   Pour the cooled bourbon mixture over the cherries, making sure they are fully submerged.
   If using vanilla extract instead of beans, stir it in now.

5. Seal & infuse
   Seal tightly, label, and store in a cool, dark place for at least 6 weeks.
   The longer they sit, the deeper and more flavorful they become.

Ways to Use Bourbon Vanilla Cherries

Cocktails

• Old Fashioneds

• Manhattans

• Whiskey sours

• Sparkling wine for a bold twist

Desserts

• Spoon cherries and liqueur over:

  • Ice cream

  • Pound cake

  • Cheesecake

  • Chocolate cake

  • Trifles

Savory Ideas

• Glazes for roasted meats

• Deglazing pans for quick, flavorful sauces

• Adding depth to barbecue or reductions

Final Notes

This recipe is flexible by design.
Use whole vanilla beans for a bold, visual infusion—or swap in homemade vanilla extract for an easy, just-as-delicious option.

Either way, patience pays off.

Happy infusing!