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Spiced Cherry Liqueur

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Spiced Cherry Liqueur
15th October, 2017

This drink is great for when the nights draw in and you feel the festive season is on the horizon.

You can use naturally sour cherries for this if you wish but I prefer this to be a tad on the sweet side


  • 800g cherries (pitted or unpitted)
  • 235 mls brandy
  • 120 mls cup vodka
  • 1 cinnamon stick, broken
  • 3 Cardamom pods, crushed
  • 235 mls water
  • 200g sugar


    Put the cherries at the bottom of a Kilner glass jar and then add the brandy, vodka, and cinnamon stick.

    Seal and shake the jar and let steep for 5 days at room temperature away from direct sun, shaking every few days.

    Combine the sugar and water in a pan and bring to a boil, stirring frequently until sugar dissolves.

    Remove from heat and let cool and then add to the jar and let it steep for an additional 5 days.

    Strain through a sieve lined with a muslin cloth into glass jar or bottle and store in the refrigerator for up to 3 months.

    There have been stories in the past about cherry pips containing trace amounts of cyanide but given that cherries with pips have been used for centuries in alcohol production; I’m of the opinion that you’d more likely die of alcohol poisoning before the combined trace amounts of cyanide got you. To pip or un-pip; you decide.