Homemade cherry-infused bourbon (or rum) is the base for this adult seltzer. The bourbon syrup from the cherries is sweet, but if you like a sweeter cocktail, use ginger ale in place of the seltzer.
From EatingWell: May/June 2010
Yield: 4 servings
Active Time: 25 minutes
Total Time: 25 minutes plus 1 week marinating time for bourbon cherries
- 1 cup bourbon, such as Maker’s Mark, or dark rum
- 3/4 cup packed dark brown sugar
- 2 cups whole fresh cherries, stems left on
- 16 ounces (2 cups) seltzer water
- Microwave bourbon (or rum) and brown sugar in a microwave-safe dish until hot, about 1 minute. (Alternatively, heat in a small saucepan over medium heat, stirring occasionally, until hot.) Stir until the sugar is dissolved. Pack cherries into a small jar and pour the hot liquid over them; gently press on the cherries to make sure they are submerged. Cover and refrigerate for at least 1 week or up to 1 month.
- To prepare seltzers: Fill four 12-ounce rocks glasses with ice, add 11/2 ounces (3 tablespoons) cherry-infused bourbon (or rum) to each glass and top with about 4 ounces (1/2 cup) seltzer each. Garnish with 2 or 3 whole Bourbon Cherries. (Refrigerate the remaining Bourbon Cherries for up to 1 month.)
- Make Ahead Tip: Store the bourbon cherries (Step 1) in the refrigerator for up to 1 month.
Nutrition Per serving:
334 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 53 g carbohydrates; 40 g added sugars; 1 g protein; 2 g fiber; 12 mg sodium; 227 mg potassium.
3 1/2 Carbohydrate Serving
Exchanges: 3 1/2 carbohydrate (other)