Homemade CHERRY LIQUEUR Recipe

[@CoachVinoLLC]

Probably the liqueur video I was most looking forward too. Cherries are my favorite berry and I love Cherry Heering. Looks like you hit it out the park with this! Cheers!

[@boozeontherocks]

Definitely looks worth trying out. Thank you for the recipe Rob!!

[@gnomestavern8285]

It looks like wine it is so red! great look cherry brandy

[@RobsHomeBar]

I’m really happy with the results! Can’t wait to make drinks with it

[@RhubarbAndCod]

So excellent Rob! What a great formula for such a handy ingredient. We can only rarely get Cherry Heering here, so this would be nice to do up for oneself. Thank you!

[@RobsHomeBar]

I’m really happy the results! Can’t wait to make drinks with it!

[@kevinsykes9984]

You channel is incredible, and Im always excited whenever I get a new upload from you! Thanks for the content

[@RobsHomeBar]

Thank you! I very much appreciate it!

[@Tipsypixels]

I always look forward to your Homemade Liqueurs & Infusions videos. As usual, great recipe!
Thanks a lot, Rob! 🥃

[@RobsHomeBar]

Thank you! I appreciate the kind words! Cheers!

[@TheTribalBarGuy]

Finally the video is out. I was about to write you and check for the release date.
I am so doing this. Great recipe Rob. Thanks.
Cheers!

[@RobsHomeBar]

Haha thanks Petar! Could use a little tweaking but I’m happy with the results

[@christinecamley]

Hi Rob. This formula looks delicious! What a terrific homemade Cherry Liqueur to have on hand! I can't wait to see what cocktails you choose to make with this fabulous cherry liqueur!!! I also have difficult finding Cherry Heering. Great job!! Cheers!! 🙂

[@RobsHomeBar]

I'm happy with the results! I'll be recording the drinks hopefully today if I have time :P

[@christinecamley]

@@RobsHomeBar Hey that's awesome Rob!! I'm really looking forward to seeing the cocktails!! They will be awesome with this cherry liqueur!! :-)

[@CocktailsUnderQuarantine]

Great video, Rob! I love all your liqueur videos! It's peach season in the South, so I made peach brandy. So good in a Philly Fish House Punch! Cheers!

[@RobsHomeBar]

Nice! Peach brandy sounds awesome! I have a peach liqueur in the works but it’s more of a schnapps style

[@CocktailsUnderQuarantine]

@@RobsHomeBar - awesome! Can't wait to see the video!

[@TheArtistsTouch]

Ohh I'm looking forward to the cocktails with this 👍

[@stephane.foisy.186]

Brandie’s cherries 🍒 so good. Could use gomme syrup for the thickness.

[@RobsHomeBar]

Good call! But while the mouthfeel is very nice, I plan to use this exclusively for cocktails so it’s not necessary

[@oldsingingstudentdougbillf1665]

I wasn’t a lover of the cinnamon….too overpowering…but I did use a tiny piece about the size of a pea. I also added two cloves. The cinnamon and cloves were mild, with just a hint of flavour, and 🎉delicious. Next time will make two smaller batch and one with no cinnamon but yes to the cloves. The other will have cinnamon half size of a pea and one clove.

[@RobsHomeBar]

Funny I hate cloves! 😜 …when I made pumpkin spice liqueur, I found it to be overwhelming, haven’t made it since but would definitely omit next time!
But experimenting is key! Find out what flavors you like and go for it!! Cheers!

[@oldsingingstudentdougbillf1665]

@@RobsHomeBar I hear ya! I find that just a bare hint of each works just fine. And experimenting is exactly what I’m doing. I’m new to this and your recipe is very good! 😋

[@mohammedalotaibi6683]

شكراً لك روب انت انسان رائع . متابع لك من السعودية . 🇸🇦

[@jondotdrinks6952]

soudns delicious! can't wait to see the rest :D

[@RobsHomeBar]

Thanks! Haven’t filmed yet but can’t wait to try cocktails!

[@AngryCocktails]

Necessity is the mother of invention

[@RobsHomeBar]

It’s how I got into the homemade liqueur gig! Haha

[@ThroughTheMixingGlass]

This looks awesome Rob. And super easy. I don't love the bottle of Cherry Heering I have, not sure if it went bad somehow. But this would be fun to compare it against. Good stuff!

[@RobsHomeBar]

It’s simple and delicious! Haven’t filmed my cocktails yet but looking forward to it

[@mohammedalotaibi6683]

The channel has been subscribed

[@billinski42]

Adding glycerin after the syrup, when the liquid is cold, will give you the “thickness” you got from commercial liqueurs.

[@RobsHomeBar]

Thanks! I’ll try something like that

[@ShirotoraGodsbane]

I'd often do something similar, but with whiskey for something nice to sip after dinner.

[@RobsHomeBar]

Would be nice with whiskey!

[@ShirotoraGodsbane]

@@RobsHomeBar Oh, it is. I make some every winter before I go visit my uncle. We just sit by the fire, catching up sipping on some cherry whiskey.
Man, I can't wait till winter, now.

[@EverythingShakes]

Awesome 😎

[@RobsHomeBar]

Cheers!

[@TheWhiskeyNerd]

Since they looked like eyeballs, there might be a halloween cocktail (or at least a garnish) in there...

[@RobsHomeBar]

Probably tastes like crap though, all the flavor is gone! …I did an eyeball garnish 2 years ago for Halloween, used a Lychee with a blueberry

[@user-iu7vi2by5k]

Здравствуй Роб! Как Вы думаете, - можно ли получить такой ликёр из замороженной вишни!?

[@RobsHomeBar]

You can absolutely use frozen cherries! But keep in mind frozen fruit tend to have more water.. best to thaw them first and remove some of the water

[@alexcaffri9091]

Thanks! Great video except when you said you could do without pitting the cherries. You have to temper cherry pits in the oven or they could contain enough Amygdalin (which breaks down into CYANIDE in the body) that its possibly fatal to leave the pits in.

[@RobsHomeBar]

I did look into that.. it does contain traces of cyanide but nowhere near enough to make you sick let alone kill you. In fact, homemade cherry Kirsh liqueur is made the same way but infusing only the cherry pits with vodka and sugar (I’ve never tried it but there are several recipes out there and none mention the potential danger of the pits. Good Housekeeping has a good article about the subject :) cheers!

[@clareventura4108]

Hi, can you use frozen cherries?

[@RobsHomeBar]

Absolutely! Just make sure there’s not too much water.. frozen fruits tend to have more water

[@SpencerHarstead]

Amazing. What do you use to print your labels?

[@marlinedeborah4331]

Make black forest cake with the strained cherries ... hmmmm

[@RobsHomeBar]

Not a bad idea! Do you think there’d be enough flavor left?

[@minhbuiquang3810]

All of these liqueurs you have made so far, do you need to keep them in fridge?
PS: I made a bottle of Allspice Dram based on your recipe. And it’s gorgeous. Thank you for sharing.

[@RobsHomeBar]

Nope! All should be shelf stable! The only one I keep in the fridge so far is the advocaat since it has eggs.. anything with egg or cream should be kept in the fridge

[@RobsHomeBar]

Thank you! I appreciate it :)

[@minhbuiquang3810]

@@RobsHomeBar nice. That would save some money. Haha

[@minhbuiquang3810]

@@RobsHomeBar nice. That would save some money. Haha

[@itsallaboutthecocktail]

Nice Rob, where do I order from?

[@RobsHomeBar]

Hahaha, one of those days Ray! I’ll have to find a way to ship you a bottle

[@akosijoms.official]

do you have book for sale for liqour how to make liqour idea

[@reinerdxb]

Heyy there. . .! By all means DO NOT THROW AWAY those cherries. They're worth gold! Dip 'em in melted chocolate and freeze for a couple of hours. They make a good dessert after a spicy dinner.

[@RobsHomeBar]

I’ll try that! Thanks!

[@splash4891]

nicely done, but could do w/o the hard rock, it doesnt seem fitting to the subject matter

[@RobsHomeBar]

The dog is insistent, I have no say in the matter 🐶 🎵

[@GeorgeTropicana]

If it's a liqueur, it's not brandy. It can't be both

[@RobsHomeBar]

Yes it’s technically not brandy because it’s not a distilled product. It’s brandy infused with cherries and sugar which makes it a liqueur. Most “apricot brandy”, “cherry brandy” and so on fall into this category, the term is used interchangeably but it is admittedly confusing