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Homemade cherries for cocktail garnish

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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?

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  1. if you do a search there is a long and detailed thread on this. Well worth reading and it will answer all your questions, plus some.