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Ian Farley’s Chocolate Whiskey-Soaked Cherries

The 2015 Top Cocktail winner uses this recipe to garnish his delicious Herradura drink

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Bing or black cherries

Bourbon (Farley recommends Maker’s Mark)

Chocolate bitters (Farley recommends Scrappy’s)


Add cherries to a quart-sized mason jar, filling it up to about an inch below the rim. Fill the jar three-quarters of the way with bourbon and one-quarter with chocolate bitters. Place the jar in a water bath and heat it to 160 degrees Fahrenheit. Cover the jar with a lid and let it cool before moving the jar to a refrigerator, where it should sit for a month to marinade.

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