Making Maraschino Cherries in Spirits & Cocktails Posted August 22, 2009 I originally read this topic a few years ago, and have finally gotten around to making some homemade preserved cherries. I used the red ones that arrived at the Supermarket a few months ago (can't remember the variety, but they were from the west coast.) I washed them in water, put them in a Ball jar with stems and seeds, and covered them with bourbon. They've been in the fridge since then. I have eaten a few, alone and in a Manhattan. While still very crisp, the don't taste much like cherries at all - just booze. I think next year I will add some sugar syrup (I may just add some this year.) I also find the bourbon taste to be a bit harsh, but that's cause I'm cheap, and used Evan Williams Black Lable instead of something better. Oh well. Still beats the neon red ones I suppose!