To learn more about this recipe, see our related story, Ch-ch-cherry Bomb!, in our Top Shelf edition. Want more exclusive cocktail recipes from the most exciting bars in the country? Then join our Top Shelf edition now.
Cherry Syrup
Yield: 1 cup
Cook Time:
1 hour 20 minutes
- INGREDIENTS
1 pound cherries, pitted
¼ cup sugar
1 tablespoon balsamic vinegar
1. In a medium saucepan, add the cherries and the sugar. Using a muddler or the back of a wooden spoon, muddle the cherries into the sugar until the cherries' juices have been extracted. Add the vinegar and let the mixture sit for an hour to macerate.
2. Add ½ cup water to the pan and place over medium heat. Bring to a boil, stirring occasionally. Remove the pan from heat. Strain the syrup into a lidded container and store in the refrigerator until using.
Need help with this week’s recipe?
Get advice and tips from our Tasting Table Test Kitchen about this week’s recipe.
Get Tasting Table Chefs’ Recipes Edition for exclusive recipes each week from top chefs and hot restaurants—adapted for you to cook at home.
- National
- Chefs’ Recipes
- Good Taste
- Top Shelf
- Sous Chef Series
- New York City
- Washington, D.C.
- Miami
- Chicago
- San Francisco
- Los Angeles
Tasting Table is the free daily email for adventurous eaters everywhere. Hungry? Sign up:
