I kinda like these DIY videos sometimes. I do look forward to the cocktail recipe videos, but sometimes these types of videos is kind of a cool treat to change it up a little bit.
Hi Steve. Very interesting. I have a morello cherry tree in my garden, which cherries I use to make my own cherry brandy. I pick the cherries when ripe and store them in a killer jar with layers of sugar. The sugar draws out the juice over the next few months to make a strong dark syrup which I then blend 50/50 with good cognac. Nick from York
I was expecting you to say "Cheerio" I actually have some of these in my fridge right now, the syrup is great for all kinds of things. Add some to your baking, pour it on ice cream, over pancakes yum! Don't let that syrup go to waste!
What a spectacular video, Steve!! I have wanted to learn how to make maraschino cherries!! I can't wait to try this when cherry season comes to Vancouver!! Cheers!! :-)
Good way to save money. I can't bring myself to buy Luxardo maraschino cherries. The price adds up to like $2 per cherry, which is more than any of the liquors going into my cocktail!
There’s a link to a recipe on Art of Drink which delves into the science a little more (ph, etc.)… best to read that.. but it would only be a tiny bit of lemon juice.
@@StevetheBartender_ fantastic thanks Steve, also how long do the cherries have to sit in the jar until they're ready for use? Would around a week be good enough?
Pastry chef perspective, but you probably wouldn't need more than 2% of the total weight (5-6g for this recipe). A little acid definitely goes a long way! You can also do a *tiny* pinch of citric acid, which would add more tartness without actual lemon flavor.
The texture would be similar, but you might want to add some extra acid (lemon juice or citric) to amp up the flavor since many sweet varieties are also fairly mild.
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Check out the video's description for a few more in-depth versions of making your own maraschino cherries (and last much longer!)..
You have impeccable timing, I was just looking for a recipe for these yesterday, all hail the Algorithm!
Same holy shit
It's not an algorithm. The phone is recording your conversations. Happens to me constantly
I kinda like these DIY videos sometimes. I do look forward to the cocktail recipe videos, but sometimes these types of videos is kind of a cool treat to change it up a little bit.
I’ve actually got a maraschino cherry tree in the garden. Just been to pick them and now I’m going to do this! Thank you ❤🍒
Of all the videos on cocktails I've watched, this is the video I've needed the most.
Hi Steve. Very interesting. I have a morello cherry tree in my garden, which cherries I use to make my own cherry brandy. I pick the cherries when ripe and store them in a killer jar with layers of sugar. The sugar draws out the juice over the next few months to make a strong dark syrup which I then blend 50/50 with good cognac. Nick from York
@@BelCantoLari I meant Kilner jar Susie! Nick from York
WOW, your bar is getting fancier and fancier!! I look forward to making some cocktail cherries!
Please do more versions of this recipe 🙏
I was expecting you to say "Cheerio"
I actually have some of these in my fridge right now, the syrup is great for all kinds of things. Add some to your baking, pour it on ice cream, over pancakes yum! Don't let that syrup go to waste!
What a spectacular video, Steve!! I have wanted to learn how to make maraschino cherries!! I can't wait to try this when cherry season comes to Vancouver!! Cheers!! :-)
Excellent! How about a DIY Allspice/Pimento Dram recipe?
They look amazing bro! Bed they taste even better!! 😍😍😍
They’re great.. they taste like actual cherries not candied ones! They need some time to rest and they’ll be epic.
I have been thinking about doing a video on Cherries. Yo beat me to it :) This is a great recipe.
Yes Steve! Thank you
great channel
great information as always
Thank you
Great recipe, Steve! cheers!
I’m gonna try this and let you know!
How would you pit the cherries? Without breaking them of course.
cut/pluck it out where the stem is.
Using a pitter or knife inserted into the area where the stem was..
Nice video. They are hard to get where I live, so this is going to be a useful hack. Thanks 🙏🏻
Try you local supermarket or liquor store
@@GojosBackHand 🤣 I'd never thought of that.
Great recipe I enjoy this video 🔥🔥🔥👌
I have a pear tree, wonder if I can make garnishes using the same method but using pear brandy.
wonderful
would it be possible to use frozencrerries ? "couse this looks like a great christmas gift, but there are no fresh cherries then
If only I'd known how to do this properly. I put down some jars of cherries in brandy (no syrrup or anything else) last year.
What a fast and easy recipe. How do you think the syrup would do in a Blood and Sand?
I’ll have to try it!
@@StevetheBartender_ let's us know!! I gotta give this recipe a try when cherries are ready for us this year.
🎉thank you very much awesome 🤩
Two years later, I’ve just done this. I’ll tell you about it on 2 weeks
Where should I get my cherries from (I'm in Washington btw)
Good way to save money. I can't bring myself to buy Luxardo maraschino cherries. The price adds up to like $2 per cherry, which is more than any of the liquors going into my cocktail!
This is great!
J'adore!~ 🥀
Nice! Cocktail cherrys are not really good to get at my town. This will help a lot.
Do we need brandy for this or could we use a whiskey?
Every time I make one of your recipes it goes bad before I get to use it all...I need more friends lol
Syrups and such? Change to a 2:1 syrup to increase the shelf life… or just make tiny batches.
Not a big fan of maraschino liqueur. So what can we change that with?
Just omit it and make brandied cherries 🍒👍
Keep it up love the vids.
Amazing video, you mentioned adding lemon juice to keep some flavour, how much would that be ? Around 30 mls?
There’s a link to a recipe on Art of Drink which delves into the science a little more (ph, etc.)… best to read that.. but it would only be a tiny bit of lemon juice.
@@StevetheBartender_ fantastic thanks Steve, also how long do the cherries have to sit in the jar until they're ready for use? Would around a week be good enough?
Pastry chef perspective, but you probably wouldn't need more than 2% of the total weight (5-6g for this recipe). A little acid definitely goes a long way! You can also do a *tiny* pinch of citric acid, which would add more tartness without actual lemon flavor.
@@Narmoriel42 Brilliant thank you will keep that in mind!
But do they really last 2-3 months or are they all eaten before that time ;P
Haha, exactly
Dude !!! i just bought two jars !
The next content how to make chocolate bitter please
Steeeeeeevvvveeeee!!! ❤️
Can you do this with sweet cherries too?
The texture would be similar, but you might want to add some extra acid (lemon juice or citric) to amp up the flavor since many sweet varieties are also fairly mild.
@@Narmoriel42 ok thank you!
Full and fair ones only?
Sorry..? Full and fair?
@@StevetheBartender_ a lyric from the song Cherry Ripe (which I assume is where the candy bar gets its name)
🧡🧡🧡🧡
puree some cherries then drop the whole cherries into the sauce and add the sugar, i'm using heating method 🤪
you are my man. but I decide to buy the shit
Does seem a lot more cost effective than buying a single jar for $20.
“Ha-ahvreeun” new greeting
“Run and gun”…. Something “quick and dirty”?
Too many options. Just give simple one-way instructions.
Hey let me show you how to make maraschino cherries...but I don't actually have the right cherries...anyways, here we go!
I'll travel to Italy next time so I can pick 12 marasca cherries for you...
Maybe a video in which half the time spent is explaining how there are better ways to do this is one that needn’t have been made?
I didn’t say there were better ways. I said there were alternate ways IF you want a longer shelf life.