Cherries Jubilee: A Five Day Followup
So last night I sampled my two batches of cherries. Here are my notes:
Cherries in Rye: These seemed a bit tart to me and not very well integrated with the rye spirit. I decided to doctor things a bit. I strained the cherries out of the spirit (now a lovely red) and removed the orange peel. I ran the spirit through a coffee filter to get all the cloudiness out (took a while) and then added an additional 1/2 cup of sugar. (I had about 1 cup of spirit after filtering.) I put the sweetened spirit/syrup back in the jar with the cherries so they can spend some more time together. (N.B. I used caster sugar so it dissolved quickly and easily.)
Cherries in Cognac and Kirschwasser: This seems like the winning combination. Simply delicious. The kirsch married with the fresh cherry flavor so naturally – which I guess shouldn’t be too much of a surprise. As with the cherries in rye, I strained the cherries out of the spirit, removed the orange peel and ran the spirit through a coffee filter to remove any cloudiness. I thought “maybe a little bit sweeter” so added in a some sugar, just a 1/4 cup, and then put everything back together again. Did it really need more sugar? Maybe not. I’ll see what happens and let you know.
[P.S. I also filtered the Thomas Handy rye in which I’d been soakling all the cherry pits. Man that smells great! I haven’t decided what I’m going to do with this next. There’s only about 4 oz. Any suggestions, besides just drinking it (as if you’re reading this ;->)?]