Saturday, July 23, 2011

This Could Become a Condition

With the success of the rhubarb-infused gin, I have further proof that all things are better with booze. So what to do with a batch of relatively tasteless cherries?

Why, store some in brandy, of course.

It is completely appropriate that this bottle look like a science experiment.

Are they preserved cherries, as for Cherries Jubilee? No. But I'm sure that won't matter, right? A time-honored method of sugaring up cherries in their own sauce and then mixing with brandy is exactly the same as dumping boring cherries into cheap brandy and expecting them to be delicious. Right?

Maybe I'll give them another week.

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