Cherry Vodka

I normally make a couple of batches of Limoncello to share at the holidaze; but this year, I came across a recipe from the book “From From a Polish Country House Kitchen” by Anne Applebaum & Danielle Crittenden for cherry infused vodka, and it put me in mind of a cocktail I enjoyed in New Orleans last fall.

So, this year, we’ve shared this lovely red spirit with friends and family instead.

And it was a keeper.

Wicked simple, too, which is always a good thing when it comes to holidaze preparations. I used frozen cherries, a bag  each of red tart and dark sweet. You can stir in a tablespoon or two of sugar at the end, but I liked the bite of the vodka with the cherries.

•1.5L vodka
•12 oz tart cherries
•12 oz sweet cherries

Cut the cherries in half and add to a large pitcher, then pour the vodka over and stir.

That. Is. It.

Cover the pitcher tightly and stash in a cool, dark place for at least one week (my first batch) – though it is better after two weeks (my second batch) to one month.

Note: at my husband’s suggestion, I added one whole vanilla seed to the cherries and vodka. I will post a Parfait! update when we sample it, probably at a gathering at friends’ later on this month.

When ready to decant, place a strainer over a large bowl and pour the vodka through.

Allow the cherries to sit for about an hour, dripping all the vodka and cherry goodness into the bowl.

You might could press on the cherries with the back of a spoon to press additional liquid out of the fruit.

As you can see, I got enough for a full bottle to give, a mostly full bottle to share at home, and, bonus!, vodka soaked cherry halves to use for…

Oh, and that NOLA cocktail? Two ounces of cherry vodka (or, gin, gin works, too), one ounce of Maraschino cherry juice, lemonade, and a bit of Sprite or ginger ale – or – sparkling water – all over ice.

Stir, serve, and enjoy; I certainly did.

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