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Boozy Cherry Bombs

Boozy cherry bombs are alcohol-soaked cherries steeped in bourbon, amaretto, or dark rum with a syrupy cherry-vanilla finish. After a 24-hour chill, the cherries are skewered and optionally sugar-dusted for a jewel-toned, cocktail-party bite.
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Prep Time 15 minutes
soaking + chilling 1 day
Total Time 1 day 15 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: American
Calories: 42
Ingredients Equipment Method Notes

Ingredients
  

Boozy cherry base
  • 24 maraschino or fresh dark cherries with stems Keep stems intact for the best presentation.
  • 1 cup bourbon, amaretto, or dark rum Choose one alcohol to soak the cherries.
  • 0.5 cup cherry juice or grenadine Use grenadine for a deeper red syrup.
  • 2 tbsp sugar Dissolves into the soaking syrup.
  • 1 tsp vanilla extract Adds warm flavor to the bourbon or rum syrup.
  • 1 granulated sugar for dusting (optional) Optional, for a lightly sparkling sugar finish.
  • 24 cocktail picks for serving Thread cherries onto picks for easy snacking.

Equipment

  • 1 jar

Method
 

Drain or prep the cherries
  1. Drain maraschino cherries or pit fresh cherries, keeping stems intact. Set aside so they’re ready to soak.
Make the boozy syrup
  1. Combine bourbon, cherry juice (or grenadine), sugar, and vanilla extract in a jar and stir until the sugar dissolves. Stop mixing when the liquid looks clear and evenly sweet.
Soak the cherries
  1. Add cherries to the jar, making sure they are fully submerged in the liquid. Press gently if needed so no cherries are exposed.
Refrigerate 24–48 hours
  1. Seal the jar and refrigerate for at least 24 hours. For the best flavor, refrigerate up to 48 hours, and look for cherries to turn darker and glossier as they soak.
Skewer and serve
  1. Remove cherries with a slotted spoon and roll lightly in granulated sugar if desired. Thread cherries onto cocktail picks for serving and arrange as a cluster for a party presentation.

Notes

Pro tip: keep stems on so the cherries look like cocktail garnishes on skewers. Store soaked cherries in a sealed jar in the fridge up to 5 days; the syrup will keep them glossy. Freezing isn’t recommended because cherries soften when thawed. For a lower-alcohol option, use 1/2 cup alcohol plus 1/2 cup extra cherry juice, then chill the same way.