plunk Posted September 13, 2006 Share Posted September 13, 2006 I recently halved some cherries and threw them in with some Makers Mark for a few days. The resulting bourbon had a nice subtle cherry flavor to it and a wonderful red tint, but I felt like the cherries soaked up too much of the booze, leaving me with only enough to make one (large) cocktail (I probably started with about 3 or 4 ounces of booze). Just wondering if anybody had any ideas on how to do this properly. Is it just a matter of putting some fruit - or whatever else - in with the booze? How long should it be left before drinking? Any other tricks or suggestions? Any combinations that you particularly like? Link to comment Share on other sites More sharing options...
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