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Boozy Cherry Bombs

Boozy cherry bombs are alcohol-soaked cherries marinated for 24 to 48 hours in bourbon, amaretto, or dark rum syrup. Plump dark-red cherries glisten in deep jewel-toned liquid and finish with a light sugar dust on cocktail picks.
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Prep Time 15 minutes
marinating time 1 day
Total Time 1 day 15 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: American
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Boozy Cherry Syrup
  • 1 cup bourbon, amaretto, or dark rum Choose bourbon, amaretto, or dark rum for soaking.
  • 0.5 cup cherry juice or grenadine Use to deepen the cherry flavor of the syrup.
  • 2 tbsp sugar Sweetens the soaking liquid and helps dissolve into syrup.
  • 1 tsp vanilla extract Adds warm aroma to the boozy cherry syrup.
Cherries
  • 24 maraschino or fresh dark cherries with stems Use stems intact for the “bomb” presentation.
  • 1 granulated sugar for dusting (optional) Optional finish for a crisp sparkle.
  • 1 cocktail picks for serving Used to serve the cherries as bite-size appetizers.

Equipment

  • 1 jar with lid

Method
 

Drain and pit (if needed)
  1. Drain maraschino cherries and keep the stems intact, or pit fresh dark cherries while preserving the stems.
  2. Pat the cherries lightly if very wet so they absorb the syrup evenly.
Make the bourbon cherry syrup
  1. Combine bourbon, cherry juice or grenadine, sugar, and vanilla extract in a jar and stir until the sugar dissolves.
  2. Taste the syrup only by spoonful if desired, then proceed to soaking.
Soak the cherries
  1. Add cherries to the jar, making sure they are fully submerged in the liquid.
  2. Seal the jar and refrigerate for at least 24 hours; for best flavor, refrigerate up to 48 hours, keeping the jar undisturbed.
Serve
  1. Remove cherries with a slotted spoon so excess syrup drains off.
  2. Roll lightly in granulated sugar if using the optional dusting, so the outside sparkles.
  3. Thread the cherries onto cocktail picks and serve chilled.

Notes

Pro tip: fully submerge the cherries and press them down gently if they float, so each bite gets the same bourbon- or amaretto-forward flavor. Refrigerate in the sealed jar for up to 5 days for best color and taste. Freezing isn’t recommended because the cherries can soften. For a lighter option, use amaretto and reduce the sugar to 1 tablespoon while keeping the same soaking time.