When it comes to cherry-flavoured spirits, there are two main contenders: cherry liqueur and cherry brandy. Both are made by infusing cherries in alcohol, but there are some key differences between the two. Following the original recipe from 1818, Steven’s cherries are crushed with their stones to create a slight almond flavour. Herbs and spices are added to the crushed cherries and blended with fine brandy. Aside from the orange, the cherry seems to be the fruit that ends up in spirits more than adnything else. Credit that not just with the popularity of cherry as a flavoring agent, but also, perhaps, with the fact that cherries seem to grow everywhere: The U.S., all across Europe, Russia, and even the middle East. As a result, cherry liqueur is also made just about everywhere. Of the 12 products in this cherry liqueur roundup, 7 different countries are represented. The legendary drink likely originated in Singapore's famous Raffles Hotels, where Chinese bartender Ngiam Tong Boon supposedly invented it over 100 years ago, in 1915, while working at the bar in said hotel.

The liqueurs are light and fresh, made with sun-ripened cherries that are hand-selected to provide only the best flavour. The taste is sweet but not overwhelming, with a balance of flavours that create a bright palate with a clean, crisp finish. Syrupy sweet cherry on the palate with a slight sour bite mid-palate. The finish reveals dark cherry tones and hints of almond. Best Served It is a given for drinks with only a few ingredients, but you may feel tempted to cut a corner and use bottled juice. However, I recommend not to. With grenadine and Heerings, you have enough added sugars in your drink. The tangy, natural flavor of fresh juice will lift your Singapore Sling. Additionally, cherry schnapps is often served chilled or over ice, while cherry liqueur is usually served at room temperature. What Can You Mix Cherry Liqueur With? Combine the reserved cherry juice, sugar, and water in a pan and bring to a boil, stirring constantly until the sugar is completely dissolved. Remove from the heat and let cool. Once the syrup has cooled, add it to the jar, seal it tightly shut, and then shake vigorously. Allow to steep for 2-5 days then sieve through a fine-mesh strainer lined with cheesecloth into a bottle or glass jar. You can store this in the refrigerator for up to 3 months. Enjoying cherry liqueursYou can also experiment with different types of cherry brandy or other fruit juices to create your own unique twist on this classic drink. Heering cherry liqueur has an intense and natural cherry flavor comparable to stewed plum and cherry jam. Yet, it is more balanced due to the natural tartness. It's sweet and rich but without the artificial cough-syrup-like taste. Sweet stewed cherries on the opening become richer and more decadent mid-palate. The finish is sweet and smooth, with a faint almond bite. Best Served

Tattersall Sour Cherry Liqueur seeks to change that by showcasing the sour side of cherries. Montmorency cherries are used for this expression and are aged in American oak barrels, which helps create the perfect balance of sweet and sour. Maraschino liqueur is a type of cherry liqueur that is made from the marasca cherry. The marasca cherry is a sour cherry that is native to Croatia. The flavour of maraschino liqueur is very intense and slightly sweet, with a strong cherry flavour. It is usually clear in colour.Both liqueurs are sweet and cherry-flavored, but with the Maraschino liqueur, the cherry flavors are less pronounced. On top, Maraschino adds a subtle herbal note and is far less sweet than Heering Cherry liqueur. It contains barely any sugar but a whopping 40% ABV instead. Maraschino is also clear in color - not red like Heering Cherry. How to serve Thus, you will have a hard time finding two bars serving the same version of the Singapore Sling these days. We tried quite a few, and the recipe above turned out to be our favorite.