Go Back

Boozy Cherry Bombs

Boozy cherry bombs are alcohol-soaked cherries made with bourbon, amaretto, or dark rum, then refrigerated until they turn jewel-toned and syrupy. Drain, lightly sugar-dust, and serve on cocktail picks for an easy party appetizer bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
soaking 1 day
Total Time 1 day 15 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: American
Calories: 86
Ingredients Equipment Method Notes

Ingredients
  

Boozy cherry bombs
  • 24 maraschino or fresh dark cherries with stems Use stems intact for the skewer presentation. If using maraschino, drain well first.
  • 1 cup bourbon, amaretto, or dark rum Choose one spirit for consistent flavor.
  • 0.5 cup cherry juice or grenadine Use either for sweetness and color.
  • 2 tbsp sugar Dissolves into the alcohol syrup.
  • 1 tsp vanilla extract Adds round, dessert-like aroma to the soak.
  • 1 granulated sugar for dusting (optional) Optional finishing dust for a sparkly, sugar-crusted look.
  • 24 cocktail picks for serving Thread cherries onto skewers after soaking.

Equipment

  • 1 jar

Method
 

Soak the cherries
  1. Drain maraschino cherries or pit fresh cherries, keeping stems intact.
  2. Combine bourbon, cherry juice or grenadine, sugar, and vanilla extract in a jar and stir until the sugar dissolves.
  3. Add cherries to the jar, making sure they are fully submerged in the liquid.
  4. Seal the jar and refrigerate for at least 24 hours, with 48 hours giving the best flavor.
Finish and serve
  1. Remove cherries with a slotted spoon, letting excess syrup drip back into the jar.
  2. Roll cherries lightly in granulated sugar if desired for a sugar-dusted finish.
  3. Thread cherries onto cocktail picks and serve.

Notes

For the deepest flavor, keep the cherries fully submerged and refrigerate closer to 48 hours before serving. Store soaked cherries covered in the refrigerator up to 5 days; the syrup flavors will keep intensifying. Freezing is not recommended because the cherries can soften and weep after thawing. For a no-alcohol version, replace the rum/bourbon with cherry juice plus a splash of alcohol-free cherry syrup and follow the same soaking process for a similar jewel-toned result.