Cherry Liqueur


Posted by Nate

Friday, June 21st, 2013

Last Update: June 25, 2013

Today I used up some cherries by making a batch of cherry liqueur. I found a good looking recipe here and decided to give it a try. It calls for aging the liqueur for 6 months and for using brandy as the base alcohol, both quite different from the previous liqueurs I have made.

This will be the third liqueur I’ve made (I’ve previously made Blackberry liqueur and Banana liqueur) and the first one I am putting up on the blog. I hadn’t added the previous ones since they aren’t really brewing, mainly just steeping flavorings in alcohol, but I figured it is all in the same vein of home-made alcohol and so I will include these recipes here in the future.

Cherry Liqueur

Liqueur – Kent, WA
2 Quarts
1 QuartFresh Bing Cherries (stems removed)
2.00 TbspSugar
1.00 tspAlmond Extract
750 mLE&J Brandy


Removed the stems from all of the cherries. Used a small knife to make 3-4 incisions in a row (up and down) on one side of each cherry.

Clean two 1-quart glass jars, and place half of the cherries (1 pint) into each. Place 1/4 lemon in each jar. Put half of the sugar and half of the almond extract into each jar (I substituted 1 tsp almond extract for 4 Tbsp Amaretto since I didn’t have any).

Pour the brandy over the cherries in each jar. Seal the jars and store in a cool dark place for at least 6 months.

After the liqueur has matured the brandy should have taken on a very nice cherry flavor. The cherries should also be edible and delicious, a type of home-made cocktail cherry.

6-21-13: Filled jars and stored in a cool, dark place. Plan on leaving these untouched for the next 6 months.


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