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Boozy Cherry Bombs

Boozy cherry bombs are alcohol-soaked cherries chilled for at least 24 hours, then rolled in a light sugar dust for a jewel-toned finish. Skewered and served stem-up, they’re a simple party appetizer bite with bourbon, amaretto, or dark rum syrup.
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Prep Time 15 minutes
soaking (refrigerate) 1 day
Total Time 1 day 15 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Cherries
  • 24 maraschino or fresh dark cherries with stems Drain maraschino cherries or pit fresh cherries, keeping stems intact.
Soaking syrup
  • 1 cup bourbon, amaretto, or dark rum
  • 0.5 cup cherry juice or grenadine
  • 2 tbsp sugar
  • 1 tsp vanilla extract
Serving
  • 1 granulated sugar for dusting (optional) Use only if you want a light sugar finish.
  • 24 cocktail picks for serving

Equipment

  • 1 jar

Method
 

Prep the cherries
  1. Drain maraschino cherries or pit fresh cherries, keeping stems intact. This step ensures the cherries can absorb the alcohol syrup evenly.
Make the boozy syrup
  1. Combine bourbon (or amaretto or dark rum), cherry juice (or grenadine), sugar, and vanilla extract in a jar, then stir until the sugar dissolves. The syrup should look clear and fully sweetened.
  2. Add the cherries to the jar and make sure they are fully submerged in the liquid. Press gently if needed so every cherry sits under the syrup.
Soak and set
  1. Seal the jar and refrigerate for at least 24 hours. For the best flavor, refrigerate up to 48 hours, keeping the cherries submerged throughout.
Serve
  1. Remove cherries with a slotted spoon, letting excess syrup drip back into the jar. Keep stems facing up for the clean presentation.
  2. Roll lightly in granulated sugar if desired, then thread onto cocktail picks. Serve right away for the plump, jewel-toned look.

Notes

Pro tip: submerge the cherries completely and refrigerate in a sealed jar so the liquid stays consistent and the cherries remain intensely colored. Store covered in the refrigerator for up to 3 days; the flavor keeps developing slightly over time. Freezing is not recommended because cherries can soften and release excess liquid after thawing. For a no-alcohol swap, use cherry juice plus a splash of cherry syrup without spirits and let them soak longer (up to 48 hours) for more flavor.