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I think what they really meant was chocolate-covered cherry day. Generally that means a chocolate-covered maraschino cherry, sometimes infused with a liqueur of some sort or another. The problem is; I detest maraschino cherries. Like, ewww. There’s nothing natural about that brilliant pink (or worse, green) colour. Uck. I don’t understand maraschinos. I don’t get the allure. I think they’re gross. Even the method of creating them is gross. According to Wiki,
A maraschino cherry … is a preserved, sweetened cherry, typically made from light-coloured sweet cherries such as the Royal Ann, Rainier, or Gold varieties. The cherries are first preserved in a brine solution usually containing sulphur dioxide or alcohol, then soaked in a suspension of food coloring (common red food dye, FD&C Red 40), sugar syrup, and other components. Maraschino cherries dyed red are typically almond-flavoured, while cherries dyed green are sometimes peppermint-flavoured [I went ahead and Canadianized the American spelling]
First question: why would you do that to a beautiful Rainier cherry?
Della went so far as to make me my very own fruitcake for Christmas, believing (correctly) that my whole issue with fruitcake was the gross, wrongly-coloured (and flavoured) cherries.
So, how about a chocolate-cherry martini?
We’ve tried our hardest to share recipes whenever we can. I thought, “hmmmm… maybe we could try making a chocolate liqueur, so I could brag about, and share the recipe here.” Of course, I thought of it today, and the best-looking recipe I found is a two-week recipe. Not so much.
Enter Godiva Chocolate liqueur.
But this is “Chocolate-filled cherry day” – whatever that means. For me, that at least means that if I’m having a chocolate martini, it has to include a cherry. Enter cherry liqueur. There’s an awesome-looking recipe for Sour Cherry Liqueur here! Again, no time to figure it out.
I considered kirsch, which I tend to have on hand to throw into champagne, as required. “Too sweet,” I though. So, what about cherry brandy?
What a good idea.
In the end, I still needed a bit of voddy to water it down.
- 1 ½ oz Godiva Milk Chocolate Liqueur (so delicious. Like chocolate milk, only way worse for you)
- 1 ½ oz cherry brandy
- 1 oz vodka
Shake, pour into martini glass, garnish with a fresh (NOT maraschino) cherry.
Frankly delicious, in a creamy, bad-for-you kind of way. It looked somewhat like this:
Did I mention my camera has officially died? My lens cap (automatic) no longer opens automatically. I tried taking a picture of the martini with my cell phone, but I’m apparently too silly, because it wouldn’t focus.
Happy New Year!