Dessert beverages for Autumn start with this delightful cherry bourbon. The recipes I trust most do not prescribe sugar, but I opted to start with 1 cup for 1.4 liters of bourbon as we are only using this for desserts or for glazing a roasted bird.
The sugar was followed by 4 cups of black cherries:
These are sliced on one side as deep as the pit, which is left in to steep with the rest of the fruit.
Then, the bourbon (two lovely bottles of Clarkes) is poured on. This is shaken every day or two for 6½ weeks…this batch was started 10 August and steeped until 25 September.
At the end of the steep, the liqueur is strained and filtered. The fruit, now quite alcoholic, can be pitted and used in other concoctions. I plan to put some into softened ice cream and made a boozy batch of cherry yogurt out of the rest.