The Chocolate Covered Cherry Whiskey Infusion Recipe

The Chocolate Covered Cherry Whiskey Infusion Recipe
Staff Writer
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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.

Read more about The Best Whiskey Infusions You Can Make.

12
Servings
44
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 quart of bourbon whiskey
  • 1 cup of whole cherries
  • ½ cup of cocoa nibs
  • 1 vanilla bean, split

Directions

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.

Nutritional Facts

Total Fat
1g
1%
Sugar
1g
1%
Carbohydrate, by difference
8g
6%
Calcium, Ca
16mg
2%
Fiber, total dietary
2g
8%
Sodium, Na
41mg
3%
Water
6g
0%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.