Dark Cherry Liqueur

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Dark Cherry Liqueur is so easy and so delicious.  The perfect way to preserve the rich cherries of summer! 

Dark Cherry Liqueur - so delicious and so easy!!!  www.sidewalkshoes.com

Every summer, I declare it the summer of something.  Well, this summer must be the summer of alcohol.  I have been in a mad flurry putting away all sorts of liqueurs and infusions.  If you follow me on Facebook, I posted that I was putting away for winter, just like the squirrels, only mine was all liquid!

I posted about this dark cherry liqueur originally in July of 2011 – Dark Cherry Liqueur and Bourbon Soaked Cherries.  And, to tell you the truth, I had stuck it in an old Hoosier cabinet in my dining room and forgot about it!  I discovered it at the end of last year and have been working my way through the cherries ever since!

A bowl full of cherries - ready to become dark cherry liqueur
That’s the beauty of this liqueur (and really any fruit liqueur) – it does double duty.  Not only do you get a fabulous liqueur to be used for desserts, sipping, or cocktails – you also get all the lovely fruit.  In the evening when I watch tv, I always have a glass of something to drink.  Usually through the week, it’s some seltzer water made with my SodaStream.  Well to that water, I’ve been adding a cherry or two!  Until, I finally worked my way through all of the cherries and now we have a jar of the richest, sweetest, cherriest liqueur ever!  It’s so good, hubby insisted that I start another batch now!

The original recipe for this called for using the pits, but I just use the pitted cherries.

Dark Cherry Liqueur

Dark Cherry Liqueur


  • 1 1/2 pounds cherries
  • 1 1/4 cups sugar
  • 1 750-milliliter bottle of 80 proof vodka


  1. Pit the cherries and place them in a glass container large enough to hold them, the vodka and the sugar.  Add the vodka and sugar to the jar.  Shake to dissolve the sugar.  Steep in a cool, dark place for 8 weeks.
  2. The original recipe tells you at 8 weeks to strain out the solids and then add 1/2 cup of simple sugar syrup and age for 2 to 3 months.  I obviously skip this step.  I just let mine age with the cherries in it for about 3 months and then start fishing out the cherries as I need (or want) them!
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  1. says

    Love your proclamation for this summer. The only liquer I’ve ever made was Limoncello. I wasn’t impressed with my efforts. If I made something this beautiful maybe I’d get the liquer bug.

  2. says

    MMMM what a super idea. I can’t imagine how great this will taste come November as we’re sitting in front of a roaring fire. I’ll think of you – thanks Pam!

  3. says

    our plum – gin infusions are to die for. Don’t have access to cherries, so I am jealous. I don’t know about cherries, but DO NOT use stone fruit pits such as peach, apricot (neither of which make good infusions for us), or plum pits. Anyone remember latriele? These contain cyanide. And did I mention the cherry infusion makes me jealous?


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