Has anyone made these? I have a recipe that calls for cherries with stems. I only have the kind without stems, and wondering if they will be too strong after soaking in liquor...Also, I have amaretto, kahlua or grand marnier, which would be best or should I do a few of each?
Cindy
Sorry, not sure what you mean by "Drunk Cherries". Are these maraschino cherries that are marinated in liquers and then set inside fondant and chocolate dipped?
Well, the stem is more decorative and handy, for well, handling, haha! But since these are all cherries with the pits removed, it won't make much difference how they will absorb the alcohol because they will absorb to the inside because they have the hole where the pits used to be.
We are great fans of putting maraschino cherries in our mixed drinks and specialty coffees so I would like them in basically any liqueur and I like your idea of having a variety of flavours.
I would think that you would want to drain them well, on paper towel line strainers or sieves and then soak them, if this indeed what you mean by "Drunk Cherries". Hope that helps.
Hugs Squirrelly
I've got some cherries sitting on my cabinet right now waiting for me to finish them. They are gonna be nice and drunk! I just pour the juice out of the bottle and refill it with the alcohol of choice, store for a week then use. Right now I have them soaking in Brandy and Jack Daniels (requested) and I seemed to have forgotten about them cause they have been sitting there for 3 weeks. 
I know they will get eaten though when I finally finish them.
I'm going to make Cherry Cordials out of them.
I think I will follow TexasSugar's lead and soak them in the jar, but not for 3 weeks. LOL
Probably a smart choice. The last ones I did sat for 2 weeks and were still very strong. I think ideally you want to do it for about a week.
Don't forget to save the juice and make some cherry limeaids with it. 
And you do want to drain your cherries very well before wrapping or dipping them. You can set them out on paper towels for a little while to do this.
Here is the recipe I am using for the centers of the ones I am doing...
Cherry Cordials:
1/4 cup Butter, softened
2 1/4 cup Powder sugar
1 Tablespoon Milk (or cherry juice)
1/2 teaspoon Vanilla
1/4 teaspoon Almond
2 jars Cherries, well drained
Dark Cocoa Candy Melts
Mix butter, powder sugar, milk and flavors together. Roll in to a small ball. Flatten and wrap completely around cherry. Chill for several hours. Dip in to melted chocolate.
Uh, and the problem with them getting quite strong would be? Haha, sounds like they would have even more of a kick!
For those of us that don't know what a Cherry Limeaid is, and that would likely be the Canucks and Brits and perhaps others possibly on the site, what is it?
Hugs Squirrelly
I think the stems just make them easier to eat. Plus it is fun to try and tie the stems in a knot, with your tongue (most people have to cheat) LOL!! It shouldn't make a difference in how much they soak up. I've made something similar called red hot cherries. You soak them in cinnamon schnapps. They pack a good punch, LOL!! We have them usually at a New Years Eve party.
Limeade is like lemonade, but made with limes instead of lemons.
Yep that's it!
At Sonic (fast food place) they use do a quick version. They use sprite, squirt a couple of lime quarters in it, then add the cherry syrup. LOVE them. 
Ahh, another mystery solved! Sounds good, espcially with the boozey cherry juice, haha!
Hugs Squirrelly
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