Cherry Marnier

cherry marnierThis is another quality liqueur from the house of Grand Marnier. Instead of their flagship product made from the distilled essence of wild oranges and fine cognac, or the vanilla infused cognac called Navan, Cherry Marnier is made from cherries and quality eau-de-vie. This cherry… [Continue]

Maraschino & Cocktail Cherries

As much as the maraschino cherry is reviled by professional bartenders, it is lovingly embraced by the consumers of sundaes and artificially flavoured fruit “martinis”. Why do people love the artificial variety? Aside from the brilliant red colour, the cherries remain plump like a cherry should be, and not shriveled like the head of a 105 year old person. Oddly, a portion of my part-time… [Continue]

Method of Preserving Fresh Cherries

Patent 4298623 Issued on November 3, 1981. Estimated Expiration Date: December 14, 1999.

This invention relates to the processing of cherries, and more particularly to a method of processing fresh uncooked cherries in such amanner as to render the cherries storable. The invention further concerns a method of processing cherries which have been stored in the manner contemplated… [Continue]

Cyanide in Apricot & Cherry Pits

Even before I wrote the maraschino cherry post, a number of people had asked me whether the quantity of cyanide in fruit pits / stones (apricot, peach, cherry, etc.) was significant enough to harm someone and whether there was a way to remove the cyanide from the kernels. Since the world has a fascination with deadly ingredients, let's talk about the toxicity of fruit… [Continue]

Cyanide in Cherries: Pt II

In part one we figured out how much cyanide was contained in fruit pit kernels and their toxicity. To summarize, yes there is cyanide in the kernels and there is enough to harm you. The next obvious question is; can you remove the cyanide from the kernel so it can be used in liqueurs? Additionally, I know that at some point in time I will receive angry emails from advocates… [Continue]

Irish Mermaid Cocktail

Creating a good cocktail is tough, making it popular is even tougher. There are currently thousands of very talented bartenders around the world who take their profession seriously. Many have honed their skills so they can mix high proof spirits with bitter components to make a worthwhile cocktail, which is no easy task. Once you have a good cocktail, how do you make it popular? That's actually… [Continue]

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