Homemade cherries for cocktail garnish
Like many of you, I'm not a fan of the mass produced cherries that are typically used as cocktail garnishes. I have access to some sour cherries and thought I'd try to make my own cherries for garnish. Seems to be two schools of cherries I could make - ones soaked in syrup and ones soaked in alcohol.
Any reason I should do one or the other? What is more authentic? Or does it depend on the cocktail?