I recall in the mid-60s when bright red maraschinos were everywhere. Girls who could tie a cherry stem in a knot with their tongue were good company.
HehHehHeh. My wife can do that. Of course she hasn’t demonstrated her talent in about 15yrs.I recall in the mid-60s when bright red maraschinos were everywhere. Girls who could tie a cherry stem in a knot with their tongue were good company.
I hear what you are saying, T. But think I am sticking with my cherry gummy bear comment above. Not that I dislike these cherries. And I do use them. And I suppose rinsing them would help with the last sip of the drink being too much candy cherry. And the syrup is good for ice cream, panna cotta, or, say, pancakes. I guess I kind of like having a candied cherry as a little treat at the end of my drink, these cherries do not work as well for me for that purpose as some of the others I talked about!If the sweet syrupy cherries such as Luxardo and others are too sweet and syrupy for the drink you're making, simply rinse them off to whatever degree you like-- there's still a great cocktail cherry under all that syrup.