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Boozy Cherry Bombs

Boozy cherry bombs are alcohol-soaked cherries marinated 24–48 hours until they turn deep jewel-toned and syrupy. Skewer them for party appetizer bites with stems up and a sugar-dusted finish.
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Prep Time 15 minutes
marinating (refrigerate) 24 minutes
Total Time 39 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: American
Calories: 118
Ingredients Equipment Method Notes

Ingredients
  

Boozy cherries
  • 24 maraschino or fresh dark cherries with stems Use stems intact; drain well for maraschino or pit fresh cherries.
  • 1 cup bourbon, amaretto, or dark rum Choose one alcohol for the batch.
  • 0.5 cup cherry juice or grenadine Use unsweetened or syrupy grenadine depending on sweetness preference.
  • 2 tbsp sugar For the alcohol syrup base.
  • 1 tsp vanilla extract Adds rounded, cherry-friendly aroma.
  • granulated sugar for dusting (optional) Optional coating right before serving.
  • cocktail picks for serving For skewering and easy party serving.

Equipment

  • 1 jar with lid

Method
 

Prep the cherries
  1. Drain maraschino cherries or pit fresh cherries, keeping stems intact, and set aside in a single layer so they release excess liquid.
Make the boozy syrup
  1. Combine bourbon, cherry juice or grenadine, sugar, and vanilla extract in a jar and stir until the sugar dissolves, then check that the mixture looks uniform and glossy.
Soak (marinate)
  1. Add cherries to the jar and make sure they are fully submerged in the liquid so they soak evenly through the stem ends.
  2. Seal the jar and refrigerate for at least 24 hours, with 48 hours giving the best flavor, until the cherries look plump and deeply colored and the syrup turns jewel-toned.
Serve
  1. Remove cherries with a slotted spoon, roll lightly in granulated sugar if desired, and thread them onto cocktail picks for serving.
  2. Arrange skewers and serve promptly, letting any extra syrup drip back into the jar for a clean, candy-like finish.

Notes

For the strongest “spiked” flavor, use the full 48 hours and keep the jar sealed so the syrup stays concentrated. Store the cherries covered in the refrigerator for up to 5 days (they continue to deepen in color). Freezing isn’t recommended because the cherries soften and lose texture. If you want a lower-alcohol version, use cherry juice plus a reduced amount of alcohol (for example, half the liquor) while keeping the rest of the syrup the same.