Since we're just kicking off this new Simple Syrup Monthly thing, I thought I'd give you all a "bonus" syrup recipe. I recently shared a Dark Cherry Old Fashioned recipe as well as a Dark Cherry Sidecar, however, I never shared the instructions for making the syrup itself (kind of an important part!) But once again, that's exactly what Simply Syrup Monthly is for... so I'm finally dropping this homemade dark cherry syrup that is built for your late-summer cocktails.
This syrup is based on a classic maceration method that extracts every bit of fruit flavor—no cooking required. The result: A bold, dark ruby-red syrup that is incredibly vibrant and packed with the sweet-tart character of fresh cherries.
Why Dark Cherry?
Dark cherries—especially late-season varieties— have a natural richness that plays beautifully with aged spirits like bourbon, rye, and rum.
They also work wonders in stirred cocktails where a pop of fruity acidity brings balance to bolder ingredients. Think Manhattans, Old Fashioneds, or even a Cherry Whiskey Sour.
This syrup is fresher and more nuanced than what you'll get from a store-bought cherry mix (or from the jar of maraschino cherries) and it's easy to make at home with just a few ingredients.
Dark Cherry Syrup Recipe
What You’ll Need:
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250g fresh dark red cherries (pitted and halved)
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500g granulated sugar
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250g water
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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
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Cherry Old Fashioned – Add ¼-½ oz of syrup instead of using a sugar cube or simple syrup.
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Cherry Lime Rickey – Mix with lime juice and soda water for a zero-proof refresher.
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Manhattan – Add just a bar spoon of this syrup to add depth and color
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Ice Cream Drizzle – No shame here. It’s incredible on vanilla or dark chocolate ice cream.
Final Pour
This Dark Cherry Syrup is one of those cocktail ingredients that punches above its weight. It’s easy enough to make, and instantly elevates your drinks with a rich color and flavor.
Keep a bottle in the fridge and experiment—you might be surprised how many cocktails benefit from a touch of cherry.
Ready to try it out? Tag me with your creations @highproofpreacher and I'll feature my favorites in the next issue of Simple Syrup Monthly.
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