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So I kind of did things backwards.
I posted a Dark Cherry Old Fashioned and a Dark Cherry Sidecar to Instagram, and people made them... but I never actually shared the syrup recipe that makes both of those drinks work. Kind of an important detail. That's exactly what Simple Syrup Monthly is for, so here we are. Better late than never.
This is a maceration-based syrup. No cooking, no stove required. You pit the cherries, mix them with sugar, let them sit, add warm water, and strain. That's most of it. The result is a dark, ruby-red syrup that tastes like actual cherries: not the jar of neon-red maraschinos sitting in your fridge door.
Why Dark Cherries
Dark cherries have a natural richness that works really well with aged spirits. Bourbon, rye, rum: they all play nicely here. There's a sweet-tart thing happening that brings balance to bolder ingredients without turning the drink into a fruit punch. Think Old Fashioneds, Manhattans, or a Cherry Whiskey Sour if you want something shaken and a little brighter.
Dark Cherry Syrup Recipe
What You’ll Need:
- 250g fresh dark red cherries, pitted and halved
- 500g granulated sugar
- 250g water
- ½ oz vodka (for preservation)
Instructions:
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Prep the fruit: Start by pitting and halving your cherries. This step is important—it helps the sugar reach the inner flesh of the fruit for better extraction.
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Macerate: Add the cherries and sugar to a bowl and mix thoroughly. Let them sit for about 30 minutes, stirring occasionally. This process draws out the juice and starts breaking down the fruit.
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Warm and dissolve: Heat the water just until warm (not boiling). Pour the warm water over the cherry-sugar mixture and stir until the sugar is completely dissolved.
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Strain: Pass the mixture through a fine mesh strainer (preferably lined with cheese cloth) to remove solids. You can press lightly on the cherries to extract more juice, but don’t force it too much.
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Fortify: Add ½ oz of vodka to the finished syrup and stir. This helps extend the shelf life.
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Bottle and store: Store in a clean glass bottle in the refrigerator. It should stay fresh for 2–3 weeks but if you don't use it all in cocktails, consider using on pancakes or ice cream!
How to Use It
- Cherry Old Fashioned: swap the sugar cube for ¼–½ oz of this syrup
- Manhattan: just a bar spoon for depth and color
- Cherry Lime Rickey: syrup, lime juice, soda water... easy zero-proof option
- Ice cream: dark chocolate or vanilla, if you've got leftovers
Final Pour
Dark cherry syrup is one of those things that earns its space in your fridge fast. Once you've got a bottle of it, you'll find yourself reaching for it more than you expect.
Try it. See what you mix it with. And if you make either of the drinks I posted on Instagram, tag me... I'd love to see what you come up with.
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