Inspired by Jeffrey Morgenthaler's reprint of Daniel Shoemakers recipe (p252) and his own variation for brandied cherries I came up with these ones to use as a cocktail garnish
- 350g (drained) canned sweetened treasure morels (Schattenmorellen) (Odenwald)
- 1.3g juniper berries, cracked
- 1 cinnamon stick, whole
- 30ml fresh lemon juice
- 100ml Brandy (cheap Gaston)
- 40ml Bourbon (Jim Beam)
- 40ml Maraschino Liquor (Luxardo)
- 80ml cherry brine
Now I'm going to let them sit in the fridge for a month.
I wanted to use fresh cherries, but they're not in the season right now, so I have to wait to play with these for a while. As the canned cherries were sweetened already, I didn't add additional sugar. The original recipe calls for way more (7g) juniper berries, but these were all that I had at the moment. We'll see how this turns out.