DRINK | Rum Soaked Cherry Shooters
So, I know that we only just made sangria, so maybe I should hold off on the alcoholic drinks for at least a few days. But to hell with being responsible! Instead we’re going to make Rum Soaked Cherry Shooters! Hooorraaaaayyy!
In my defence, these little drinks need to be made in advanced, so really, even though we’re making them today, we wont actually be drinking them for a week or more!
Rum Soaked Cherry Shooters are exactly what they sound like; cherries soaked in rum! Eat the cherries and drink the rum. No one, not even the most useless amateur cook in the world, can mess that up! But here’s the secret, when soaked together the cherries and the spiced rum mix together to create something extra special. The cherries, keep they crunchy texture, but suddenly have a whole lotta kick to them! And the juices from the cherries marry together with the rum, resulting in a sweeter, fruitier taste. Kind of like a strong schnapps! And don’t let the name fool you, these drinks are designed to be sipped and enjoyed, not shot down tequila style ;)
At first glance there’s not a lot to this recipe -grab some cherries, a bottle of spiced rum , add together a voilà! And really that’s the beauty of it! It takes literally 5 minutes to prepare and then you can set it and forget it! While there isn’t much to the method, there are some tricks that will help you get the most out of your shooters:
- Make sure you get fresh, ripe, crunchy cherries! You want them to crisp and full of flavour!
- The cherries will lose a lot of colour the longer they are soaked, but don’t worry, they should retain that crunch factor as long as you keep them refrigerated.
- If you want to make and serve these the same day, simply slice the cherries all the way around before soaking and allow to sit fir a few hours. The flavours wont be as strong as if you soak them for a longer period of time, but you will get a similar outcome. The best way to do this is prepare the shooters in the morning and serve after dinner.
- Simarly, if you are short on time, instead of refrigerating, store in a warm, dry, dark place, like a cupboard or pantry. This will expedite the process, but your cherries will end up a little softer and mushier than if refrigerated.
- 500g of Fresh Cherries
- 1 Bottle of Spiced Rum (we use Kraken Rum)
- Prepare your cherries by removing the stems and washing the cherries thoroughly.
- Place the cherries into the vessel they will be soaked in; this can be a large jar (from which you can serve from later) or if you have individual sized jars or cups, these will also work. It is best to store your rum & cherries in something with an air tight lid.
- Fill the vessel with as many cherries as you can without going over the rim of the glass.
- Pour the rum over the cherries until they are completely submerged, leaving at least 2cm at the top of the vessel to allow for the release of juices.
- Seal your cherries tightly; either with the vessels lid, or if that wasn't possible, with a couple of layers of plastic wrap secured with a rubber band. Place in your refrigerator to soak.
- Soak for at least 24 hours - 1 week. How long you soak the cherries for is up to you- the longer they soak, the stronger the flavours will be! 1 month is optimal for the boldest flavours but the cherries and rum should keep for 2 - 3 months as long as they are kept refrigerated.
- If not already individually prepared, serve in a large shotglass or small jar/glass. Don't worry about the name, these little drinks are designed to be sipped - not shot!