You NEED these CHERRIES for the best cocktail 

William Colahan that’s rad! Glad you enjoyed. If you share on insta ,tag me and I’ll share it!

@@acooknamedMatt r the cherry pits not poisonous tho?

@@mattroberts7838 I believe you're referring to the cyanide in cherry pits, which is indeed poisonous. I wouldn't recommend eating them, but it's very likely a small amount that makes it into the liquid. There's records throughout history of people making liquor with cherry pits, so it's at least been done. It's hard to find a solid source willing to weigh in one way or another

@@mattroberts7838 As per a few websites, the pits themselves would have to be broken open if eaten whole. Another website states that you would have to eat 20-30 of most varieties to reach a point of toxicity to humans. However the pits of Morello cherries can reach toxicity with just 7-9 pits. Couldn't find anything in regard to possibility of cyanide leaching into a liquid when cooked, but apparently heat eliminates or breaks down the cyanide. Apparently, boiling for just 5 minutes will wipe it out. Seems like the risk here is extremely low. When you consider that Disaronno Amaretto is made from Apricot pits (and others use Peach pits), it seems that the preparation processes are likely similar if heat is involved. And I'm replying to a comment that is about 2 years old.....😅

Me too me too

Wash your jars and the lids in hot soapy water, but do not dry them. Instead, leave them to stand upside down on a roasting tray while they're still wet. Pop the tray of clean, wet jars and lids in to a preheated oven at 160-180ºC (avg. 350F) for about 15 mins.

Cyanide poisoning. I would skip the pits

Heat destroys the cyanide and you aren't eating the pits which contain it.

I know it’s a few years later BUT I’d you eat them raw you’re dead. Cooking them makes them safe to eat

No, never put anything hot in the fridge. Let them come to room temp then chill in fridge.

Boiling cyanide renders it harmless

Bud what did you think maraschino was made out of?

@@chammerdorfer marasca cherries? I get the sense from your comment that you neither watched the whole video or read my comment fully. If you want to boil the prussic acid out of cherry pits then go for it. I would advise you serve the resultant liquid to someone you dislike first. ☠️

heat deactivates the amygdalin in the pit and makes them safe to use. As long as you don't crush, crack, or chew on the pits, no harmful toxins will be released.

@@mediacafeonlinellc8728 while this is true, you often have to heat/boil for quite a long time to remove enough to make this method reliably safe. People have even tested it with other cassava/pits/potatoes/etc: www.cfs.gov.hk/english/programme/programme_rafs/programme_rafs_fc_01_17_report.html#:~:text=In%20the%20same%20way%2C%20toxic,water%20since%20it%20is%20volatile. (You'll have to scroll to the bottom for results of what remains after 10/15/30 minutes). It's been literally months since I watched this video, so I don't recall how long they suggest boiling the pits for. But I think you'd want to do more than a half hour at the least. But that all somewhat missed the point that a distilled product is going to bring more flavour to the table per unit of volume anyway. 🤷

Yes he is. He's leaching out the amygdalin which turns to cyanide in the body.

Guess you could just mix it in the liquid at the end (so the alcohol doesn't evaporate). Maybe a proportion of 1oz/60ml of the chosen spirit is ok, but that's up to your taste. The alcohol may also help preserve it too!

@@EduWasd I ended up using 2oz of grand Marnier and 1oz of bourbon and it turned out great 👍

You'd pour it in

Well i guess you’d have to weck it

CHERRY PITS R POISONOUS THO!!!

WebMd, highly respected website: “The hard stone in the center of cherries is full of prussic acid, also known as cyanide, which is poisonous.”

Ron Branch hell yea man they’re so good when made from fresh in season cherries.

@@acooknamedMatt Yea... that's why I want to jump on this. I've started seeing them in the markets here.

On top of cheesecake!!!

Juniper Hall thanks! That’ll make some people happy 😊

15 mins to sterilize glass jars in oven for 350F.

Stuffed Animal Town me too!

@@acooknamedMatt *jaw drops*

Colin Leech that sounds so delicious

acooknamedMatt, yeah, it’s a good one. His menu was geared towards foodies, and was mostly small plates. I think it allows patrons to get more bang for their buck, and get to try way more of what’s going on in the kitchen, getting to see the range of what they are capable of creating & executing. Having no fine(r) dining work experience, I learned so much about food when I worked there. Sadly, his business was destroyed in a flood. It was in Ellicott City, MD. Gordon Ramsay just did I Kitch Nmare ep about the two floods that destroyed the historic business district, and they went in and addressed several issues. My cousin was wiped by the first one, and gone to greener pastures in the food biz. Oh, and if ur a hockey fan, he got to sous vide a duck breast for that dish in the Stanley Cup. He was working for Gov Hogan when The Caps won it, a few years ago. When they brought The Cup to the Annapolis State House, they let him “cook” in it. A first, other than the jello mold done by a previous Cup winner. Pretty sure he made his duck & cherry dish for them. If I didn’t know him, or hadn’t seen the pics they took, I wouldn’t have believed it! I’ll pass your cherry recipe idea along to him.🙂🍒

I think cherry pits r very poisonous

Nathan Whited yea its mainly to preserve the cherries. I like mine less syrupy so I can use in cocktails. Do whatever way youd like :)

@@acooknamedMatt I also added some bourbon and fresh rose pedals because I didn't have hibiscus on hand. I intend on using these in cocktails too. The plus of them being stronger on the anise flavor is that doing a cocktail with an absinthe rinse might make doing one unnecessary.

Probably because you added too much anise.

@@silvermediastudio It's been a while but I believe at the time I added half of a star

@@sumyupee anecdotal

Use caution w. This recipe. Cherry pits r poison

wouldn't honey crystalize?

You can use a metal straw, a chopstick, or the back of a small wooden spoon. Really anything the same width as a cherry pit works for me.

tikituki if you want them softer just make your liquid hotter.

i would use standard canning techinques. looks like he bakes the cherries and the jars to sanitize them. and boils the mixure to sanatize it. as long as you can get it all together and sealed without anything getting inside you should be safe. just use a pop top lid so you can tell if anything is growing inside and throw it away if so.

Awesome, thank you! Unfortunately this year literally all my cherries rotted, so I'll have to remember this for next year...

MW if you seal them ,pretty much indefinitely. If unsealed and handled with clean utensils then a couple years maybe. I still have mine from the time this was filmed and they’re delicious. Also you can recycle the liquid to make more and keep it rolling.

Paula Juers cause youre not supposed to eat them. You just use them for the flavor and then strain them out. Cyanide is only when ingesting the actual pit

@@acooknamedMatt I just figured it would Leach out into the liquid. But I guess if you haven't gotten sick or died from it it's not an issue😉

@@paulajuers4610 I was so curious about this also. Turns out, boiling the pits renders the poison harmless.

Searched comments for this. I think that at the very least, look out for broken pits, they should be discarded for sure

Was going to, butt the cherry pits contain cyanide. Skip that step!

Kelsi B your cherry looks bomb

@@acooknamedMatt HAHAHAHA

Kberry1249 sal no

@@acooknamedMatt so just the jar you put in the oven

Kberry1249 sal yes.