This recipe is from a book called Infused Booze by Kathy Kordalis. I recently saw Luxardo Sour Cherry Gin and thought why not make some myself?
Makes 23 1/2 fluid ounces
Takes 45 minutes, +3 days to infuse
Ingredients
7 ounces fresh dark cherries pitted
3 1/2 ounces cherry syrup
20 1/2 ounces gin
Cherry syrup
1/2 cups fresh cherries pitted
1 1/3 cups superfine sugar
juice of one half lemon
The cherry syrup, combine the cherries, sugar and lemon juice with 3 1/2 oz water in a saucepan over medium heat. Bring to a simmer and cook for 30 minutes. Strain the syrup through fine mesh see discard the fruit. Store the syrup in an airtight container in the refrigerator for up to seven days.
In 1 L glass jar poor over the cherry syrup in the gym. Seal the jar tightly in store in cool dark place for three days, gently shaking the jar occasionally to help infuse the flavors. After three days, strain the gin through fine mesh Seve into a large jug and discard the fruit. Strain again three fine mesh Seve lined with muslin or a coffee filter, then bottle.
Color is hazy medium red. The nose is medium floral alcohol bite aromas of lemon rose and hints of green bell pepper. Taste is sweet, smooth alcohol full-bodied with flavors of Rose raspberry and lemon peel. The finish is smooth and dry.
This is one of those experiments that turned out much better than I thought it would. Townshend\’s gin is very herbal and rich, and it paired very nicely with the sweetness of the Bing cherries.