Cherry & Pink Peppercorn Liqueur Recipe

• total time: 2 hours

Ingredients

500g fresh pitted cherries

20g crushed blanched almonds

2 tsp pink peppercorns

500 ml vodka

Directions

Add all ingredients to a sous-vide bag and seal.

Cook in a hot water bath at 65 °C (149 °F) for 2 hours.

Chill the bag quickly in an ice bath.

Strain through cheesecloth, then a coffee filter for clarity.

For every 450 ml of strained liquid, add:

150g sugar

3 oz Amarena cherry syrup (from the jar!)

Stir until the sugar dissolves, then bottle it up.

That’s it — a beautifully aromatic, lightly spiced cherry liqueur made from scratch.

Save this post, because we’re shaking up an incredible cocktail with it very soon. Cheers!