Our Newest Bite: Manhattan

Manhattan Cocktail BiteMy Grampa is a Manhattan aficionado, and I finally received his approval for my Manhattan Cocktail Bite. Plenty of experimentation and recipe development were necessary for this beauty! It was terrible. But we suffered through it for your benefit.

I love how smooth this Cocktail Bite is. You can definitely taste the whiskey, but it has a balanced flavor with depth.

Grampa taught me that the perfect Manhattan has a little splash of cherry juice in it, so I made sure to incorporate that into the Cocktail Bite. I am eagerly awaiting summer so I can get my hands on some delicious Flathead cherries.

I used my Gramma Shanny’s recipe for canned cherries this past summer and they were knock-your-socks-off delicious! Before I realized how spectacular they would be for cocktails and Cocktail Bites, I was obsessed with using the cherries as an ice cream topping. I would pop open a jar and pour the cherries into a sauté pan to simmer for a bit. Then I add some sloshes of bourbon and flambé for the most exciting, decadent, and simple dessert. Served over vanilla ice cream…. forgeddaboutit!

If you have access to delicious, sweet cherries this summer, please give my Gramma’s recipe a try!

Gramma Shanny’s Canned Sweet Cherries

Ingredients and Supplies

Sweet cherries (Rainier, Flathead, Bing, etc)
Pint or quart jars and lids
Canning equipment


If you are new to canning, I suggest doing a little research to make sure you have the supplies necessary. This site has a ton of information!

Wash and pit the cherries. This is the cherry pitter I just purchased for this upcoming season.

Sterilize the jars and lids, and begin heating up water in the canning bath.

In a saucepan, heat up 4 cups of water with 2 cups of sugar. Once it is close to a boil, add in the cherries and boil for 5 minutes. Skim the foam off throughout the boiling process.

Scoop out the cherries, reserving the syrup. Fill the hot, sterilized jars first with cherries, and then top off with the syrup. Run a butter knife along the inside of the jar to remove any bubbles.

Put lids on the jars, screwing the lid on until it is just finger-tight. Place the jars in boiling water bath and process pint jars for 10 minutes and quart jars for 15 minutes.