BOURBON-SOAKED CHERRIES #drink #cocktail #recipes #sangria #summer

One of the numerous things I've cherished about dating Barclay this year has really been twofold dating with Barclay this year.

I realize it might sound gooey. Yet, during the entirety of my single-young lady years, something I generally felt like I passed up and soooo anticipated some time or another was having the option to go out with couple-companions as a team. Everything from eating something together, to going on trips together, to sometime perhaps in any event, hanging out while having minimal ones play at our feet together consistently sounded so darn fun. Also, since we get the chance to do that consistently — well, short the little ones of our own, obvs ;) — I'm not underestimating a moment of it. Love twofold dating!!!

Definitely, one of our preferred couples to spend time with are our companions, Lindsey and Will. Barclay and I in reality each knew them freely before we got together. Also, Lindsay will perpetually and consistently hold an uncommon spot in our souls, since she was the first of our three contriving intermediaries to recommend that Barclay and I should meet.

INGREDIENTS

1 pound sweet bing cherries, pitted and stems removed
1/2 cup water
1/2 cup honey (or your desired sweetener)
1 teaspoon vanilla extract, store-bought or homemade
pinch of nutmeg
1 cinnamon stick
1 strip of orange peel
1 cup bourbon (or any favorite whiskey)

INSTRUCTIONS

Place the cherries in two clean pint-sized mason jars (or one large quart-sized mason jar). Set aside.
In a medium saucepan over medium-high heat, whisk together the water, honey, vanilla extract and honey until combined. Gently stir in the cinnamon strip and orange peel. Continue heating, stirring occasionally, until the mixture reaches a simmer. Reduce heat to medium-low, and continue simmering for another 10 minutes for the flavors to meld.
Remove from heat, and strain out the cinnamon stick and orange peel. Slowly add in the bourbon, and stir to combine.
Pour the bourbon mixture evenly over the cherries, then let the mixture cool completely to room temperature. Secure the lids on the mason jars, give them a shake, and refrigerate for at least 3 days before using. The recipe should last for up to 2-3 months.

Source : bit.ly/3c2SMV2