Cherry Orange Bourbon Recipes

CHERRY OLD-FASHIONED

Cherry Old-Fashioned image

Provided by Food Network

Time 5m

Yield 2 servings

Number Of Ingredients 5

Ingredients

4 ounces bourbon
1 ounce amarena or maraschino cherry juice
4 dashes Angostura bitters
2 orange slices, for garnish
2 amarena cherries, for garnish

Steps:

Divide the bourbon, cherry juice and bitters between 2 rocks glasses and stir. Add some ice and garnish with an orange slice and a cherry. Serve immediately.

CHERRY-ORANGE BOURBON

Cherry-Orange Bourbon image

Why should food have all the fun? Let liquors take a turn with fresh, seasonal ingredients. You'll find the results are perfect for making summer cocktails in a snap. This infused booze is great simply mixed with seltzer or ginger ale, but try it in a Cherry-Orange Old-Fashioned for something special.

Provided by Martha Stewart

Categories Entertaining Cocktail Party Ideas

Number Of Ingredients 3

Ingredients

2 cups fresh or frozen sour cherries
1 strip orange zest
500 ml bourbon

Steps:

Combine ingredients in a clean one-liter jar with a lid. Store in the refrigerator and shake daily for 4 days until infused, then strain and discard solids.

CHERRY-ORANGE OLD-FASHIONED

Cherry-Orange Old-Fashioned image

Bourbon infused with sour cherries and orange zest takes the classic cocktail to the next level.

Provided by Martha Stewart

Categories Entertaining Cocktail Party Ideas

Time 5m

Yield Makes 1 drink

Number Of Ingredients 4

Ingredients

3 orange slices
2 ounces Cherry-Orange Bourbon
Ginger ale
Maraschino cherries

Steps:

In a cocktail shaker filled with ice, add orange slices and bourbon. Shake well, pour into a highball glass, and top with ginger ale and cherries.

CHERRY-BOURBON PIE

Cherry-Bourbon Pie image

Provided by Bon Appétit Test Kitchen

Categories Bourbon Fruit Dessert Bake Cherry Almond Oat Spirit Whiskey Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 18

Ingredients

Crumble:
1/2 cup old-fashioned oats
1/4 cup all-purpose flour
1/4 cup (packed) light brown sugar
1/4 cup sliced almonds
1/2 teaspoon kosher salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2" pieces
Pie:
Nonstick vegetable oil spray
1 pie crust, homemade or store-bought
3 24.7-ounce jars pitted sour cherries in syrup, drained well (about 6 cups)
3/4 cup sugar
1/4 cup bourbon
3 tablespoons cornstarch
2 tablespoons fresh orange juice
1 tablespoon finely grated orange zest
Special Equipment
A 9" pie dish

Steps:

For crumble:
Whisk all ingredients except butter in a medium bowl until no lumps of sugar remain. Rub butter into oat mixture with your fingertips until it's completely incorporated. If butter begins to soften while mixing, chill mixture to firm it up, about 15 minutes (cold butter ensures a flaky, tender crumble). Cover and chill crumble up to 5 days ahead.
For pie:
Preheat oven to 350°F. Line a rimmed baking sheet with foil; lightly coat with nonstick spray (for easy cleanup in case the pie bubbles over) and set aside. Line pie dish with crust and crimp edges decoratively. Place pie dish on prepared baking sheet.
Combine cherries and remaining 5 ingredients in a large bowl. Using a rubber spatula, gently mix until cherries are coated and mixture is evenly distributed.
Pour cherries into pie crust and top evenly with crumble. Bake until pie crust and center of crumble are deep golden brown and juices from cherries are bubbling and look thickened, 1 1/4-1 1/2 hours. (The juices will begin to ooze out of crust and onto foillined sheet.) Let pie cool for at least 2 hours at room temperature to allow filling to set properly. (Cutting into the pie before it's set will result in a runny filling.) Cover and let stand up to 1 day at room temperature.

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