Black Cherry Vodka


My spring foray into flavor-infused vodka was so successful, with sweet strawberry vodka, that I decided to make a summer variety as well! And of course, that means cherries.

So following a very similar recipe, but this time with less sugar and much more time, I now give you black cherry vodka. Unfortunately it will be a couple of months before the verdict is out, but I have a feeling that it will be a good one!

Black Cherry Vodka

First rinse off the cherries and dry them overnight on paper towels or a clean dish cloth.

Remove the stems. I began by halving the cherries.


Until I remembered that I owned a cherry/olive pitter!!! Thank goodness for such a smart purchase!
Pit the cherries, which also opens them up in the middle, so halving is unnecessary, and place them in as many sterilized bottles that you want full of cherry vodka.


Add approximately 1 tablespoon of extra-fine sugar to each bottle.

Then fill the bottles with vodka.
Give the bottles a gentle shake to insure that the sugar is dissolved. Cover the bottles with sterilized lids, and place them in a dark place for two months. Then cross your fingers.

29 thoughts on “Black Cherry Vodka

    • My strawberry vodka “cooked” for only two weeks, but I think the cherries will take longer to infuse flavor. we’ll see. I might have to sample….

      • Sour cherries are not very common here but sometimes I find them frozen in my local Italian supermarket. I’d have to check if any farmer’s markets may sell them. They are quite tart but taste wonderful in jams, pierogies, and pies.

  1. Great way to preserve your cherries. On top of icecream would be my first pick. I actually just put vanilla vodka over my cherries for a dessert and just in a few hours they were already starting to take on all the flavors. 2 months and it would be perfect.

  2. It’s winter here, but come summer I’m going to give the cherries and vodka a go. I suppose that if you can combine cherries and strawberries with vodka, you can maybe use other summer fruit. Mimi, what do you think about a brandy version, then it can be used in Christmas puddings?

  3. Made with the dark red sour cherries which abound in June only (vishine) and palinka, a very high alcohol double or triple distilled plum brandy, this is a favourite home-made tipple in Romania. I still have some I made and brought back to the UK with me 9 years ago. It’s called vishinata (don’t have the Romanian letters to spell it correctly). By the way, you don’t need to pit or cut the cherries, the juice and alcohol exchange through the skin. A similar drink is made with wild afine, like small but much better-flavoured blueberries. It’s called afinata, and I still have some of that too from my 2004 production.

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