![]() ![]() This recipe makes one standard jam jar of cherries. Allow to cool completely, before placing cherries and brandy juice in a jar. Remove from the heat, discard the cinnamon stick, and stir in the brandy. Once the syrup has boiled, reduce it to a low heat and add the cherries. Place it over a medium heat and bring to the boil. ![]() ![]() ![]() Place the sugar, water, lemon juice, orange zest and cinnamon stick in a medium saucepan. 12 oz pounds dark, sweet cherries, pitted.Together, these cherries and this Manhattan are delish and I can’t wait to sample some more. It’s a great way of using up a glut of summer cherries. I’m thinking of making a mini black forest trifle with them too. They bring real depth of flavour to any cocktail, and hark, they actually taste of cherry! They are a handy treat to have in the fridge and are a great with vanilla ice-cream and chocolate sauce to make a really decadent dessert. I sometimes wonder if they’re even cherries… So for this recipe, I decided to soak some fresh cherries in brandy, cinnamon, and orange zest to create the most fantastic cocktail cherry. They just taste of sugar and have a really weird texture. I love cherries, but I hate those sickly sweet red ones, that they give you in cheap cocktails. It looks and tastes deliciously sophisticated. This is one man of a Manhattan with home-made brandied cherries. ![]()
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