You must have had delicious cherries decorated beautifully on a Cocktail. Cocktails are usually garnished with taste-enriched beautiful cherries. These cherries are either Luxardo Cherries or Brandied Cherries. Both of these are excellent in taste and quality alike.

Luxardo Cherries

Although the store-bought version of Luxardo Cherries is great, homemade Luxardo Cherries serve as the best garnishing for the cocktail. Homemade Luxardo Cherries are made up of Luxardo liqueur. You can also try other spices for your homemade version of Luxardo Cherries.

But what makes the Maraschino Cherry Recipe so unique? The remarkable thing about this recipe is that it allows you to use the liqueur and spices of your choice to make a cocktail according to your taste. If you don’t have Maraschino, you can use brandy or an aged rum instead.

This will give you equally great taste. You can use Cinnamon and Cloves if you don’t like the taste of Nutmeg. They give excellent taste and can be a fantastic gift for your old-fashioned friends and Manhattan lovers.

A perfectly garnished Cocktail looks enchanting and tastes great as well. We ensure the use of the freshest and the best quality ingredients to make our cherries. We always look forward to enhancing our core ingredients to provide you with the best quality product you deserve.

What makes these cherries different from regular cherries?

When you think of Cherries, the regular pinkish-red Maraschino cherries that are readily available in grocery stores pop up in your mind. These Cherries are way different and better than those regular cherries.

Luxardo Cocktail Cherries have a unique taste. Unlike regular cherries, Luxardo Cocktail Cherries are dipped into warm water to induce higher levels of lusciousness. Luxardo Maraschino liqueur gives a unique signature taste to these Luxardo Cherries.

Which Cherries are best for Luxardo?

I’ve always used the regular, sweet-in-taste, pinkish-red cherries that are available at all grocery stores. You can also try sour cherries. I’ve seen many recipes that use sour cherries.

These cherries are absolutely fine to use. But I’ve never used them personally. If you try sour cherries, don’t forget to share your experience with me.

What Luxardo Maraschino actually is?

Luxardo Maraschino is a liqueur made up of ripe Marasca Cherries (a sour cherry), pits, leaves, branches, honey, and some other secret ingredients. 

The interesting fact about Luxardo Maraschino is that it provides floral, nutty piney, and flavors while still maintaining its primary taste of cherries.

How can you use Luxardo cherries?

I’m actually a Bourbon lover, so I think they are perfect for old-fashioned. You can also enjoy plopping them into a strong cocktail.

Ingredients

• 1/2 cup of sugar, granulated
• 1 cinnamon stick
• 1/2 cup of water
• 1 pinch of kosher salt
• 1/4 tsp of nutmeg, ground
• 1 cup of Luxardo Maraschino Liqueur
• 1 lb of pitted and stemmed cherries

How to make Luxardo cherries

• Take water in a saucepan. Add sugar, nutmeg, cinnamon, and salt in it, and let it simmer. Stir in between to dissolve the sugar properly.
• Add cherries and Luxardo Maraschino Liqueur into the mixture. Stir it to coat the cherries completely. Further, cook for 5 minutes to make the cherries a bit tender.
• Now, turn the flame off and let the cherries cool down. Store these cherries in an airtight container and place them in the fridge.

Notes

• If any of the readers have ever used frozen organic cherries instead of fresh cherries, do let me know if it turned out great. It would be great to use and enjoy the cocktail even if the cherries are not in season or just don’t seem fresh.
• Please also keep in mind that you can either use sweet or sour cherries as per your choice or availability of the cherries.

Classic Old-Fashioned Recipe

• 1 tsp Sugar
• 2 Cherries
• 2 oz. Bourbon
• Club Soda
• 4 Dashes Angostura Bitters
• 1 & ½ Orange Wheels
  
  

Add sugar, a cherry, and an orange wheel in a glass with bitters and a splash of Club Soda. Now remove the orange and add bourbon. Add ice cubes, garnish with an orange wheel and Luxardo cherry, and serve.

With its amazing crust and juicy rose pink inside, Baltimore is very well known for its pit beef! This Baltimore Pit Beef is Baltimore’s signature sandwich; it begins with huge, rubbed with spices, roast beef grilled on fire.

The beef is sliced very thin, placed on a large, soft bun, and topped with a couple of fresh onion rings. How hard is it to remake this spicy, savory, and sloppy mess of a sandwich in our home? Some tips about what I’ve discovered:

Regular Baltimore pit beef normally begins with whole top or bottom rounds. While filled with flavor, these large cuts will also be really tough if cooked at medium rare. We’ve chosen the top sirloin roast for low-cost, tender, and full-of-flavor sandwich beef that was better compared to the round roasts while testing both on the grill.

When having the ratio right within our paprika rub, we discovered that despite the savory exterior, the beef’s inside was still undeniably bland. To correct this, we’ve sliced our beef roast in half—the seasonings allowed the two smaller roasts quicker, and now it is double the smoky and spicy crust.

Baltimore Pit Beef Tips

To get it roast and avoid overcooking meat just underneath the top, we’ve wrapped our roasts using aluminum foil until they reached the temperature of about 100 F. After that, we cranked up our grill, gave the roasts additional seasoning, and seared it on the grill for approximately 15 min. They ended up charred externally and uniformly rosy within.

For the topping of this Pit beef Baltimore sandwich, we’ve assembled an easy variation of the famous traditional Tiger Sauce with a mix of horseradish, mayonnaise, garlic, lemon juice, salt, and pepper.

The trick to making a pit beef sandwich, the same as Chaps, is the meat slicer or electric knife. It enables you to have the beef and tissue very thin. This permits the beef to glow through with only a wisp of onion flavor. I like my horseradish cut with only a little mayonnaise, and I like sliced dill pickles – so experiment according to your liking. So, let’s get to work and make this amazing Baltimore Pit Beef Recipe:

Ingredients

For Tiger Sauce

• 1/2 cup of mayonnaise
• 1/2 cup of hot horseradish
• 1 minced garlic clove
• Salt and pepper

Pit Beef

• 4 tsp of kosher salt
• 1 Tbsp of paprika
• 1 Tbsp of pepper
• 2 tsp of garlic powder
• 1 tsp of dried oregano
• 1/4 tsp of cayenne pepper
• 1 boneless top sirloin beef roast (4 to 5 pounds)
• 10 kaiser rolls
• 1 yellow onion

Baltimore Pit Beef Recipe

For the Tiger Sauce

• Take horseradish, lemon juice, mayonnaise, and garlic and whisk using a bowl—season with pepper and salt to your liking.

For the Pit Beef

• Mix the seasonings using a bowl. Dry the roasts by patting, using paper towels, and rubbing with 2 Tbsp of the seasoning mix.
• Wrap the beef tight using plastic wrap and place it in the fridge for 6 to 24 hours.

For the Charcoal Grill

• Light the chimney starter filled up with charcoal briquettes (your vent should be opened halfway).
• After the coals at the top are covered in part with ash, pour equally over 1 / 2 of the grill.
• Put the cooking grate in position and cover it, then open the lid vent halfway. Heat the grill till hot enough; it should take about 5-6 min.

For the Gas Grill

• Switch all the burners on high, cover, and heat up the grill till it’s hot enough; it should take about 15-16 min.
• Leave the main burner on high and switch off the other burners.
• Prepare the oil cooking grate. Take your roasts and put an end-to-end on the larger side of the aluminum foil.
• Fold the foil loosely around the top of the roasts. Put the meat on the cooler section of the grill with the side covered with foil close to the heat.
• Cover and let it cook till beef reaches 100 F, 40 to 55 minutes.
• Move the roasts to the plate and remove the foil. Switch all the burners to high-temp if utilizing gas.
• If you’re using charcoal, easily take away the cooking grate and light the chimney starter 3/4 with charcoal briquettes.
• After the top coals are somewhat covered with ash, place them evenly over the spent coals. Put the cooking grate in position and cover it. Heat the grill for about 5-6 min.
• Pat dry the roasts using paper towels and rub them with the rest of the spice mixture.
• Put the beef on the hot section of the grill. Cook (if you’re using gas, cover), turning from time to time, till it’s charred on both sides and meat shows 120 -125 F (that is medium-rare), 10- 20 min.
• Move the beef to the board, loosely tent using foil, and let it rest for 15 min.
• Place the sliced beef on the buns, top with sliced onions, and drizzle with tiger sauce.

Rich in taste and amazingly delicious, expect this paleo keto eggnog to vary slightly from the standard holiday one! To start up the holiday cheer, I’ve certainly got one of my favorites: incredibly creamy and silky keto sugar-free eggnog.

If you have a taste similar to mine, its taste will undoubtedly be enough to bring you back once again to Christmas past. However, certainly not in A Christmas Carol’s Ebenezer Scrooge type of way!

The simple truth is these custard-based drinks are considered to be around ever since the late 1600s. And regardless of whether you appreciate it warm or cooled, virgin or spiked, frothy or creamy, this Eggnog Homemade Recipe will cover your entire bases. And on top of that, only 2 g net carbs, people! Unbelievable, right?

Sweetener For Keto Eggnog

You’ve got a lot of options with this sugar-free eggnog. You could use allulose (my choice cause there is no aftertaste and 0 GI, just make sure to add 30% more as it’s less sweet!), erythritol the one with minimal cooling aftertaste is Lakanto, and xylitol (corn-free though to avoid stomach issues!. Allulose has about 70% sweetness of sugar; you will need to add 30% more (just multiply the total amount of sweetener in recipes by 1.3.

And if utilizing xylitol, be sure you are cautious if you have a puppy at home, as it’s highly toxic to small dogs.

Milk For Keto Eggnog

You have a few options here. Arguably the most effective is the standard version of heavy whipping cream. However, the coconut milk one is awesome, too; you must look after a couple of details.

For the heavy whipping cream version, you can do a 1:1 ratio of cream to nut-based milk (macadamia and almond would be my choice!), adjusting with a bit more milk after cooling till desired consistency is achieved.

And for the coconut version, use 1 1/3 cups of coconut milk with full fat. With approximately an even ratio of the liquid and solid parts from the can. However, bear in mind that this variation is slightly more susceptible to scrambling, so you’ll need to include the warm coconut milk very slowly not to scramble the eggs! And extremely important, be sure to remove it from heat just before it begins to simmer.

Spices For Keto Eggnog

Nutmeg (Freshly grated) is actually ideal here. You might have noticed this, but nutmeg loses its kick quite fast. Therefore, the pre-ground version won’t ever compare. And also perfect are the cinnamon sticks. However, you may get away with subbing here for 1/2 tsp of cinnamon (ground).

For the Booze

Really optional; however, highly recommended! I suggest you choose either a dark rum or perhaps a bourbon. Both are carbs-free and are great pairings. Interesting fact: by the time eggnog traveled over the Atlantic, rum was a cheap substitute for the rest of the taxed liquors. However, throughout the Revolutionary War in America, the supply of rum dried up, and bourbon began to be utilized as a substitute. Therefore, both bourbon and rum are the standard alcohols of preference.

So, if it’s keto, you have to know your limits, as this eggnog can hit you really hard. I personally use 2/3 cups here, but somewhere from half to 1 cup works great. Or simply pour to your liking.

Methods for making Keto Eggnog Homemade

There are numerous ways to make keto eggnog. With the standard being raw and cured…! But because it takes roughly fourteen days, I went for the cooked route.

The simple truth is you’re essentially creating a custard, with the yolks as the thickeners for this recipe. So, you will be whisking your egg yolks with the sweetener till it’s fluffy and light.

Accompanied by tempering in the ‘milk of your choice,’ i.e., adding them very slowly so as not to scramble the eggs! And then cook the mix for about ten minutes until it only begins to simmer.

Quite simple, yet amazing results. And when it comes to the eggs, if you’re ever to run on organic eggs, that is it. At the least, I think you truly can taste the difference here. Unsurprisingly maybe, since the egg yolks take the center of the stage.

Also, I’ve chosen folded egg whites at the end. Although it’s the original way, I’m just not too keen on the added frothiness. I merely like my keto eggnog thick and creamy, like most commercial variations out there.

But when that’s your thing, do it: before serving, beat your egg whites till soft peaks form and fold them into the eggnog. However, remember that if you have leftovers, the egg whites will separate.

Share the image below to your Pinterest board if you like this Keto Eggnog Recipe!

Ingredients

• 2 cups of nut milk, unsweetened macadamia or almond
• 2 cups of heavy cream or coconut milk
• 1 whole cinnamon stick
• 1 tsp of freshly grated nutmeg
• 6 egg yolks, organic if possible
• 1/2-3/4 cup of erythritol or xylitol allulose
• 2 tsp of vanilla extract
• 1/2-1 cup of dark rum or bourbon

How to make Homemade Keto Eggnog

• Add heavy cream, nut milk, nutmeg, and cinnamon to a medium-size saucepan and simmer for approximately 9-10 minutes to infuse.
• Take away from heat and put aside as you prepare the yolks. 
• Add egg yolks and the sweetener of your choice to a sizable bowl and, utilizing a whisk or an electric mixer (simpler), beat them till fluffy, and light. Most of the sweetener has dissolved (if erythritol is used, some granules will remain, and that’s fine). 
• Slowly temper the hot mixture into the sugar-egg mixture. This means you should add hot milk slowly, in smaller amounts, so that your eggs don’t curdle.
• Pour everything back into the saucepan, and cook at medium-low temperature for 10 minutes, until your mixture reaches 160 F and coats the back of your wooden spoon.
• Take away from heat and sieve onto a medium-sized bowl. Stir in liquor of preference and vanilla to your liking. Cover and move to the fridge to cool.
• Your keto eggnog will continue steadily to thicken while chilling. Therefore, give it a nice stir before you serve it. You can thin it out with only a little nut milk until the preferred consistency is achieved. Enjoy!!!