Decadent and sweet, but with a hint of tart, this infusion drinks beautifully on its own as an aperitif, or mixed in as the base of a dessert cocktail. Try adding an ounce of Godiva white chocolate liqueur, and an ounce of heavy cream, shaken and poured over ice.
- 1 quart of bourbon whiskey
- 1 Cup of whole cherries
- ½ Cup of cocoa nibs
- 1 vanilla bean, split
Leave half your cherries whole including stems. Pit and halve the other half of the cherries. Put the cocoa nibs in the bottom of a clean Mason jar, and top with the cherries. Fill to the top with bourbon, add the vanilla bean, and let sit in a cool, dark spot for two weeks to a month. Shake every few days, and taste until you feel like it’s done. Remove cherries, and reserve them for garnish or as a kicked-up sundae topping. Strain the bourbon through a fine mesh strainer, and then again through a coffee filter. Reserve the cherries in another whiskey filled jar.