The world is on fire once again, but let’s assume we’ll still be drinking Manhattans in the late summer and fall. With sour cherry season back in full swing for the next couple of weeks, it’s time to make your boozy preserved cherries! 

I’ve written about how to so many times that a friend recently suggested I try to market my own recipes. Nah. That takes the fun out of it. Because it is fun to make them. Unless you’re planning to sip cherry-garnished cocktails nonstop (I wouldn’t blame you), these will easily last you through most of fall and winter. Bonus: they’re also fantastic with ice cream. In fact, these can go a year or more if you’re the sort to ration them out. I always save a few to carry me over while the new batches come into their own in the jar. 

As promised (and thank you so much for your birthday wishes!), below are the basic instructions and a few variations to play with. I always make at least four different flavor combos. I find that the brandy ones are the most versatile, the rum vanilla is best on ice cream and also Daiquiris (not the traditional garnish, but seriously, this is no time for such austerity), bourbon rhubarb is ideal in a light Manhattan variation or Old Fashioned, rye amaro is optimal for Black Manhattans or those with darker, more bitter flavors. Shochu amaretto is fabulous in sours and tropical cocktails or simply added to a drop of whiskey on the rocks as a digestif.