Yesterday, I tweeted about my first taste of Moonshine Cherries. Figured they’d make a great blog for Cocktail Friday!
I, personally, can eat them by the gallon.
They get their name from the type of cherries used (marasca), and the liquer made from said cherries that the candied variety used to be steeped in.
Bet you didn’t know that! Maraschino cherries used to be nice little booze bombs of flavor, before they got family friendly. Now they’re steeped in deliciously viscous syrups of HFCS, red dye, and who knows what else.
Seeing candied cherries suspended in booze is pretty traditional– but I’ve never seen them suspended in 100-proof, neutral grain spirits before. This sh*t could power a rocket if you wanted it to.
If you’re interested in making your own, there are recipes. I’d try this one from CupcakeProject.
I recall my friend Randy writing an article about home made maraschino cherries at one point– is it the Imbibe article this lady references? If you’ve got a link, friend, send it along!