Of all the recipes we’ve shared over the years with “Dishin’ With Debbie,” this is probably the one I (Debbie)not only get asked about the most, but I am asked to make the most. July 4th wouldn’t be July 4th without our “Buzzed Cherry Bombs.” So if you’ve missed out when we’ve posted this before, here ya go. Oh, and have a happy and safe holiday weekend!
So, at the end of the week, we head down to Myrtle Beach for our annual 4th of July getaway with our best friends. We take our Independence Day celebration seriously, so it’s not uncommon for us to start working on our food and especially, ahem, “drink” menu, in advance. One thing that was added to the list a couple of years ago and is a UNANIMOUS must-have are these “Buzzed Cherry Bombs.” These are the perfect little “pick-me-up” bite or addition to your cocktail. We make them to take to the beach on July 4th and they NEVER last longer than a few minutes as everyone around us wants a sample.
-10 ounce jar maraschino cherries with stems (I found them on the aisle with the cocktail mixers)
-Vanilla flavored vodka (I used a cake flavored vodka because that’s what I had)
-White melting chocolate or candy melts
-Blue sugar sprinkles
Drain the juice from the cherries. Save for another use. Replace the juice with enough vodka to cover cherries. Place jar in refrigerator to infuse for at least 2 hours or up to 24. If you prefer not to use vodka, you can skip this step for alcohol-free treats. After cherries have soaked, strain the vodka from them. This cherry-infused vodka can be used for cocktails later. Place cherries on paper towels and pat dry. Melt chocolate in microwave according to package directions. Dip each cherry about 2/3 up in chocolate, leaving some red to show. Dip the bottom portion of cherry in blue sugar to create a red, white and blue effect. Leave to set up on parchment before serving. The sugar color can be changed to fit your favorite school color for tailgating or another holiday color. Refrigerate any leftover cherries and remaining juice if saving.