Three words: Bourbon-Soaked Cherries. When our friend Kirk Samuels of Chapel Hill, North Carolina, mailed us a jar of these little gems, we reached out immediately for the recipe. Kirk smartly infuses pitted fresh cherries with pomegranate juice for color, sugar to elevate the sweetness, and bourbon for flavor and its preservative properties. Stir the cherries and their syrup into anything bourbon-flavored, or use them to gussy up sparkling beverages, such as club soda and ginger ale, or fruit juice. They make killer Christmas presents, so start infusing now.
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