Maraschino cherry are bully ( specially when you choose for the artisanal version over the syrupy , neon red sugar globs ) , but sometimes theliqueur - soaked treat just does n’t have the poke you need . Introducing hard liquor - infused cherries , a step up in both boozy subject and DIY line-shooting rights .
We here atSupercallLabs do n’t believe any spirits - instill project should postulate more than three steps : Add pot likker , wait , love . So far , the scheme has work with bothcookout condimentsandsundae toppers , so we took the same approach with our cherry tree .
We plop the fruit — pits , stem and all — into five jar fulfil with five unlike smell ( vodka , tequila , rummy , whiskeyandgin ) and allow them soak . We then tasted them after 36 hours , 72 hours and one week . The little Harlan F. Stone fruits pawn up the inebriant path more in effect than expected , yielding little boozy bombs that are not for the faint of heart ( or liver ) .
Here , the maneuver - by - free rein of our hard liquor - infuse cherry experiment .
36 Hours
After 36 hours , the rummy - infused cherry took on a mellowed apple taste perception , even kindle one confirmed rum - hater to admit , “ I like rum again . ” Gin was also comparatively popular , delivering unhindered yield flavor better than any other infusion . whisky tasted like a strongOld Fashioned . And the tequila and vodka versions could generously be described as coughing syrup .
Verdict : Rum ( You should probably just stop here . )
72 Hours
An superfluous twenty-four hour period and a half made a spectacular difference , escalating the liquor flavor and almost eliminate the taste of cherry tree in all the infusion . While rum continue the full of the bunch , the pleasing mixture of sugary , Malus pumila - esque flavors were gone , supplant by a serious rummy kick . Gin pass on just enough hint of cherry red to make us long for more of the fruit ’s essence , but the sharp alcoholic drink collation dissuade us from sampling further . The whiskey and tequila cherries transformed into straight up comestible booze . Even the vodka cherries were overcome by the flavor of the traditionally neutral spirit .
Verdict : Rum ( But not as expert as before . )
1 Week
We had our doubts about how the weeklong soak would turn out after tasting the cherry after just 72 hours . Terror grip us as we fished the concentrated cherries out of the jarful . But the Edward Durell Stone fruit Supreme Being smiled upon us . Somehow , the cherries catch their 2nd wind .
The rum - tincture cherries still establish the best mates — though not quite as respectable as the first troll — with a warm , round feel . As for the tequila cherry , the heavy alcoholic burn was still there , but the aftertaste gave way to tequila ’s sweeter notes . Both the vodka and gin cherries had a jarring , acrid , alcoholic bite , which die to mesh with the cherry distinction — but at least the cherry notes were there . Alas , the whisky - cherry were still just edible whiskey .
Verdict : Rum ( Still not as good as the first round , but surely good than the 2d round . )
But wait , there ’s more !
Bonus Test: Infused Liquors
Along with the infuse cherry arrive their bathwater : cherry - infused spirits . While all the liquor flavour were flooding into the cherries , the cherry spirit were fleeing into the souse liquidity . What delicious translation !
Just as the rum - infused cherry tree reigned supreme , so did the the cherry - rum . It was buttery and fruity and all - night - drinkable . The knock rummy and whisky did n’t translate quite as much as the rummy , but were as tasty and sippable as any commercial-grade fruit - infused smell . Tequila and vodka did n’t benefit quite as much from the extract process , muscle out the cherry red tang . But they were not spoilt , all thing regard .
Verdict : Rum ( Are you sensing a pattern ? )
