A liqueur flavored with chocolate. There are three main types: liqueur, cream liqueur, and crème de cacao.
Also known as kirsch, this is a clear fruit brandy made from double distillation of morello cherries.
A sweetened liqueur made from cherries. You can make it yourself! Here is a recipe from Serious Eats: Lightly muddle 6 cups of pitted Bing cherries, pour away the juice and reserve for later. Add 1 cup of brandy, 1/2 cup of vodka and 1 cinnamon stick to the muddled cherries. Seal and shake the jar. Let steep for one week, shaking every few days. Combine the reserved cherries juice, with 1 cup sugar and 1 cup water, heat until sugar dissolves. Add the syrup to the mix, then let steep for an additional 5 days. Strain through a fine-mesh sieve lined with cheesecloth. Re-bottle and enjoy!
The butterfat layer skimmed from the top of milk before homogenization, contains more than 35% milk fat. Also called single/double cream and whipping cream, although these may also add thickening agents making them less useful for mixing in cocktails. This is used as a foaming agent and for fat-washing in cocktails.
In cocktails, cherries are sweetened in a brine, like maraschino cherries (marr-ə-SKEE-noh) or in brandy, like brandied cherries. They are usually used as a garnish, muddled into the cocktail, or used simple for their sweetened brine.
Combine in a shaker with ice. Shake until chilled. Strain into a rocks glass filled with ice; garnish with a cherry. #shake #ontherocks