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Boozy Cherry Bombs

Boozy cherry bombs are alcohol-soaked cherries marinated for 24 to 48 hours in bourbon, amaretto, or dark rum syrup for a jewel-toned, glistening finish. Serve them on cocktail picks with a light sugar-dusted coating for party appetizer bites.
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Prep Time 15 minutes
Refrigerate (soak) 1 day
Total Time 1 day 15 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: American
Calories: 92
Ingredients Equipment Method Notes

Ingredients
  

Cherries
  • 24 maraschino or fresh dark cherries with stems Drain maraschino; pit fresh cherries while keeping stems intact.
Booze and syrup
  • 1 cup bourbon, amaretto, or dark rum Choose one alcohol for the batch.
  • 0.5 cup cherry juice or grenadine Use whichever you prefer for the flavor base.
  • 2 tbsp sugar Stir until dissolved.
  • 1 tsp vanilla extract Adds a round, sweet aroma to the soaking liquid.
For serving
  • 1 granulated sugar for dusting (optional) Roll cherries lightly right before threading onto picks.
  • 24 cocktail picks for serving Thread cherries onto picks for serving.

Equipment

  • 1 jar with lid

Method
 

Drain and pit
  1. Drain maraschino cherries or pit fresh cherries, keeping stems intact. Set the cherries aside so they’re ready to soak.
Make the boozy syrup
  1. Combine bourbon, cherry juice or grenadine, sugar, and vanilla extract in a jar and stir until the sugar fully dissolves. The liquid should look smooth and glossy.
Submerge and marinate
  1. Add the cherries to the jar, making sure they are fully submerged in the liquid. If needed, press gently so every cherry contacts the syrup.
Refrigerate 24 to 48 hours
  1. Seal the jar and refrigerate for at least 24 hours; 48 hours gives the best flavor. Keep it chilled so the cherries absorb the alcohol syrup.
Sugar-dust and skewer
  1. Remove cherries with a slotted spoon, roll lightly in granulated sugar if desired, and thread onto cocktail picks. Serve immediately for the best jewel-toned shine.

Notes

Pro tip: use the same alcohol throughout (bourbon, amaretto, or dark rum) so the flavor stays consistent across every cherry. Keep the jar refrigerated and use within 3–4 days; the cherries can be frozen once soaked only if you’re okay with a softer texture after thawing (generally not recommended). For a lower-alcohol option, substitute some or all of the alcohol with extra cherry juice or grenadine, then taste and extend the soak time so the syrup still clings well to the cherries.