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Boozy Cherry Bombs

Boozy cherry bombs are alcohol-soaked cherries marinated for 24–48 hours until they taste like a cherry cocktail. You’ll get plump, jewel-toned cherries glistening with bourbon, amaretto, or dark rum, then serve them on skewers with an optional sugar-dusted finish.
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Prep Time 15 minutes
marinating 1 day
Total Time 1 day 15 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: American
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Boozy Cherry Bombs
  • 24 maraschino or fresh dark cherries with stems Use stems intact for the best presentation.
  • 1 cup bourbon, amaretto, or dark rum Choose one; bourbon gives a deeper, oak-forward flavor.
  • 0.5 cup cherry juice or grenadine Optional: grenadine adds extra sweetness and color.
  • 2 tbsp sugar Helps dissolve into a light syrup.
  • 1 tsp vanilla extract Adds a warm, rounded aroma.
  • 1 granulated sugar for dusting (optional) Dust lightly right before serving if desired.
  • 1 cocktail picks for serving Skewers hold the stems neatly for guests.

Equipment

  • 1 jar

Method
 

Prepare the cherries
  1. Drain maraschino cherries or pit fresh cherries, keeping stems intact. If using fresh cherries, leave the stems on so the skewers look polished.
Make the alcohol syrup
  1. Combine bourbon, cherry juice, sugar, and vanilla extract in a jar and stir until sugar dissolves. Mix just enough to turn into a uniform, glossy syrup.
  2. Add cherries to the jar, making sure they are fully submerged in the liquid. Press gently so no cherries float above the syrup.
Marinate
  1. Seal the jar and refrigerate for at least 24 hours. For the best flavor, refrigerate up to 48 hours, so the cherries turn deep jewel-toned and glistening.
Serve
  1. Remove cherries with a slotted spoon, then roll lightly in granulated sugar if desired. Keep them coated lightly so the finish looks sparkly rather than clumpy.
  2. Thread each cherry onto a cocktail pick and serve immediately. Arrange stems up so the syrup sheen shows in the jar-and-pick presentation.

Notes

Pro tip: if you’re using fresh cherries, check that the jar seals tightly and keep cherries fully submerged for even flavor. Store covered in the refrigerator up to 3 days; the syrup will taste stronger over time. Freezing is not recommended because cherries soften and can lose their glossy texture. For a lower-alcohol option, use a non-alcoholic cherry syrup base and add just a small splash of your chosen spirit at the end.