What kind of brandy should I get to make brandied cherries?

May 20, 2013 11:40 AM

It's cherry season, and this year I'd like to make brandied cherries to enjoy all year. All of the recipes I've found say "use a brandy you'd drink" except I don't drink brandy and I felt terribly lost in the liquor store looking at the selections. What kind of brandy is best for this application? Brand/type recommendations would be very much appreciated.
posted by Nimmie Amee to Food & Drink (7 answers total)

Germain-Robin is local (Ukiah!) and excellent, though if you're not going to also drink it, it may be more than you want to shell out. The craft-method brandy on this page might suit your needs.
posted by rtha at 11:47 AM on May 20, 2013

I've found that in the world of hard liquor, the saying that you get what you pay for rings particularly true. So it depends a lot on your budget and how high quality brandy you'd like for your cherries to swim around in. And then there's one caveat with brandy: there's quite a significant mark-up on the French stuff from the Cognac region (as they have a monopoly on this term). So, for this purpose, I'd probably recommend a mid-priced brandy not from Cognac -- whatever is on sale in this category.
posted by AwkwardPause at 11:50 AM on May 20, 2013

I'm fond of Maison Rouge Cognac. I've found it to be the best at the price point, IIRC it's about 22 a bottle. It's nothing super fantastic mind you, but it's solid and inexpensive and my go to for a mixing brandy.
posted by Carillon at 11:56 AM on May 20, 2013

I have done a lot of liquor infusions. There is a distinct tradeoff between how patient you're willing to be and how cheap the liquor you can buy is. I made some amazing peach brandy from E&J.. it just took 1 year to be drinkable and 2 to be amazing.

So, use some better quality brandy for this year's crop, and also make some with cheaper stuff if you like for next year.
posted by zug at 12:24 PM on May 20, 2013 [2 favorites]

From my experience in preserving cherries, pretty bottom shelf stuff is fine. The sugar you'll be adding plus the flavor of the cherries themselves will more or less overwhelm the subtleties of a nice brandy or cognac. Pretty much any $15-20 brandy or less is fine, ask your local liquor specialist for a good choice. Bourbon preserved cherries are also delicious; I've used good ol Evan Williams black label for preserving them before. Ideal for manhattans.

I would suggest leaving the pits in, if you haven't before. Adds a nice nutty rounded flavor.
posted by demons in the base at 12:26 PM on May 20, 2013 [2 favorites]

I'd recommend Raynal for both drinking and brandied cherries.
posted by Lynsey at 12:38 PM on May 20, 2013

While at the store, consider getting some decent grappa as well. No cooking needed - drop the cherries in it and wait 6 months to a year. The grappa turns into something similar to port and each cherry transforms into a shot.
posted by magullo at 12:59 PM on May 20, 2013 [1 favorite]