Homemade Luxardo Cherries


Today I finally had the chance to make a recipe I’ve been eyeing for a while: Homemade Luxardo Cherries!  I saw the recipe on The Cupcake Project some time last year, but what truly moved me to make it was a cocktail I drank at Milk & Honey in New York with a few friends.


There’s a menu there, but no one gives it to you.  The server asks you what you like and brings you glass after mysterious glass.  And you say, “Now for the next one, I want something sweeter,” and the server fulfills your whims.  It’s very dark and very small and very private.  I would certainly recommend it.

My first drink was served in a martini glass.  It was something involving gin, I think.  The drink wasn’t terribly memorable; it was too strong for my tastes.  What caught my breath was the cherry.  At the bottom of the glass was a luscious, dark, boozy cherry.  It was nothing like the sickly sweet waxy Maraschino of my childhood Shirley Temples.  It was perfect.

I said to the server, “Now for the next one, bring me anything with another one of those cherries in it.”  And he did.


I followed the recipe exactly, so I won’t post it in full here, but if you missed the link before, here it is: Homemade Luxardo Cherries.  If you don’t feel like cooking up your own cherries or they’re out of season, you can buy a 13oz jar on Amazon. I made 7.5 times that amount for 1.5 times the cost, but if you can’t make them yourself, I’m pretty sure they’re still worth it.

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