This sweet and potent infusion combines the nostalgic flavor of maraschino cherries with a bold, boozy kick. I’ve refined this method over years of experimenting with fruit infusions, ensuring a balanced and safe homemade spirit.
The process involves steeping cherries in high-proof alcohol for weeks, allowing the flavors to meld into a smooth, vibrant liqueur. This recipe delivers a professional-quality result with minimal equipment and straightforward steps.
You’ll end up with a bright, cherry-forward moonshine that’s perfect for sipping, mixing into cocktails, or gifting. The extended steeping time ensures every drop is packed with flavor and character.
Follow the instructions carefully for a safe and delicious outcome. Here’s how to get started.
Ingredients for Maraschino Cherry Moonshine
A short list of bold flavors for that nostalgic cherry kick you crave.
| Ingredient | Amount | Notes |
|---|---|---|
| Maraschino Cherries 🍒 | 2 cups | With stems, drained |
| High-Proof Vodka 🥃 | 4 cups | 190 proof recommended |
| Granulated Sugar 🍚 | 1 cup | Adjust to taste preference |
| Water 💧 | ½ cup | Filtered for best clarity |
| Vanilla Extract 🌿 | 1 tsp | Pure extract preferred |
| Almond Extract 🌰 | ½ tsp | Enhances cherry flavor |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed for brightness |
| Lime Juice 🍈 | 1 tbsp | Freshly squeezed for balance |
| Cinnamon Stick 🌿 | 1 whole | Optional, for depth |
| Orange Zest 🍊 | ½ tsp | Freshly grated for aroma |
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The vodka quality matters here. Everclear 190 proof is the gold standard (find it at liquor stores with high-proof spirits). Maraschino cherries from Luxardo or Tillen Farms have the best texture and flavor—avoid the neon-red grocery store kinds (they’re all artificial). If you’re feeling fancy, grab a cinnamon stick from the bulk section at Whole Foods for that extra warmth.
No maraschino cherries? Dried tart cherries rehydrated in simple syrup work in a pinch (but the flavor won’t be the same). Swap the vanilla for a split vanilla bean if you’ve got one. The sugar can be reduced by half if you prefer a less sweet finish, but don’t skip it entirely—it balances the alcohol. For the citrus, bottled juice in a pinch, but fresh is always better.
This infusion needs time—4-6 weeks minimum for full flavor. Store the jar in a cool, dark place (pantry or cabinet), shaking it once a week. Once strained, it’ll keep for 6-12 months in a sealed bottle. The longer it sits, the smoother it gets (worth the wait).
Why You’ll Love This Recipe
- 5-Minute Mix: I dump everything in a jar and let it sit—no fancy equipment, just patience and those bright red cherries soaking up the vodka.
- Sweet Nostalgic Kick: The vanilla extract softens the bite of the vodka while the sugar turns those cherries into little boozy candies.
- Gift in a Jar: I’ve handed these out at holidays and summer BBQs—everyone loves a homemade sip with that pop of cherry flavor.
- Budget Booze: A single bottle of high-proof vodka stretches into multiple batches, and those leftover cherries? They’re perfect for topping cocktails.
Step-by-Step Instructions for Maraschino Cherry Moonshine
Here’s my tested method for infusing bold cherry flavor into a smooth, drinkable spirit.
Step 1: Combine Cherries and Vodka for Initial Infusion
In a large, clean glass jar with a tight-fitting lid, combine the 2 cups Maraschino Cherries and 4 cups High-Proof Vodka. I use a wide-mouth mason jar for easy access and to prevent spills during the process.
Gently stir to ensure all cherries are fully submerged in the vodka. This initial contact starts extracting the bright red color and sweet cherry essence. Seal the jar tightly—any air exposure can dull the flavors over time.
Place the jar in a cool, dark place for 48 hours, giving it a gentle shake every 12 hours to redistribute the cherries and maximize flavor extraction. You’ll notice the vodka taking on a vibrant pink hue almost immediately.
Step 2: Create and Cool the Simple Syrup Base
In a small saucepan, combine the 1 cup Granulated Sugar and 0.5 cup Water. Heat over medium-high heat, stirring constantly until the sugar fully dissolves and the mixture comes to a gentle boil.
Once boiling, reduce heat to low and let it simmer for 2 minutes to ensure a consistent syrup. Remove from heat and let it cool to room temperature—this prevents shocking the infusion when you add it later.
While the syrup cools, add the 1 tsp Vanilla Extract, 0.5 tsp Almond Extract, 1 tbsp Lemon Juice, 1 tbsp Lime Juice, 1 whole Cinnamon Stick, and 0.5 tsp Orange Zest to a small bowl. These aromatic elements will deepen the complexity of your final product.
Step 3: Strain and Combine All Components
After 48 hours, strain the cherry-vodka mixture through a fine-mesh sieve into a clean glass container. Press gently on the cherries with a spoon to extract maximum liquid, but don’t force it—this can make the final product cloudy.
Discard the cherries (or save them for garnishing cocktails) and pour the infused vodka into your jar with the cooled simple syrup. Add the bowl of extracts, juices, cinnamon stick, and orange zest. Stir well to combine all the flavors.
Step 4: Final Infusion and Bottling
Reseal the jar and return it to its cool, dark storage spot for an additional 5-7 days. This longer infusion allows the vanilla, almond, and citrus notes to meld with the cherry-vodka base. Give it a gentle shake daily to keep the flavors circulating.
After the final infusion period, taste test your moonshine. If you prefer it sweeter, you can add a bit more simple syrup, but I find the current balance perfect. Strain out the cinnamon stick and any zest particles through a cheesecloth-lined sieve for a crystal-clear finish.
Transfer to clean bottles and store in a cool, dark place. The flavors will continue to develop over time, but it’s ready to enjoy immediately. Serve chilled or over ice for the best experience.
Pro Tips For Making Maraschino Cherry Moonshine
- Use High-Proof Vodka: Skip the cheap stuff—190-proof vodka extracts the cherry flavor better and speeds up the infusion. I learned this the hard way after waiting weeks with mediocre results.
- Drain the Cherries: Rinse and drain the maraschino cherries well to remove excess dye and syrup, or your moonshine will taste artificially sweet and look unnaturally bright.
- Dissolve Sugar First: Mix the sugar and water into a simple syrup before adding it to the vodka—this prevents grainy texture and ensures even sweetness throughout.
- Wait at Least a Week: After burning three batches, I finally figured out that the flavor needs at least 7 days to mellow. Taste it after a week, then decide if it needs more time.
Best Sauces and Condiments for These Flavors
Cocktail Mixers
This cherry-infused spirit shines in a simple moonshine sour. Mix 2 oz of your infusion with ¾ oz fresh lemon juice and ½ oz simple syrup. Shake with ice for 15 seconds and strain into a chilled coupe glass. 💫
Dessert Pairings
Drizzle over vanilla ice cream for an adults-only sundae. I love it with Luxardo cherries as garnish. The boozy kick cuts through the creaminess beautifully. A dark chocolate flourless cake also pairs wonderfully with its rich, sweet profile.
Savory Contrasts
Try reducing ½ cup of this infusion with 2 tbsp balsamic vinegar to create a glaze for grilled pork chops. The sweet-tart combo balances the smokiness perfectly. I’ve even used it in a BBQ sauce for ribs with fantastic results.
Coffee Enhancer
Add a 1 oz pour to your black coffee for a boozy, cherry-flavored twist. It’s my secret weapon for after-dinner sips. The warmth of the coffee brings out the vanilla and almond notes in the moonshine.
Garnish Ideas
Always keep a few infused cherries from the batch for garnishing drinks. Skewer 3 cherries on a pick with a lemon twist for visual appeal. The cherries pack an extra punch of flavor with every sip.
Nutrition Facts
Frequently Asked Questions
How long does the infusion process take?
Plan for 6-8 weeks total: 48 hours initial steeping, then 5-7 days with syrup and flavorings. The longer it sits, the smoother and more complex the flavor becomes.
Can I use lower-proof alcohol?
You can, but 190-proof vodka extracts flavors best. Lower proofs (like 80-proof) will work, but the infusion will be less potent and may require more cherries for the same intensity.
Do I need to refrigerate it during infusion?
No—store the jar in a cool, dark place like a pantry. Refrigeration isn’t necessary and can slow the flavor extraction. Just keep it sealed tightly to prevent evaporation.
What if my moonshine turns cloudy?
Cloudiness usually means particles weren’t fully strained. Fix it by filtering through a coffee filter or cheesecloth. For future batches, avoid pressing cherries too hard during straining.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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