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.

Ingredients

• ½ cup granulated sugar

• 1 cinnamon stick

• ½ cup water

• 1 pinch kosher salt

• ¼ tsp ground nutmeg

• 1 cup Luxardo Maraschino Liqueur

• 1 lb cherries, pitted and stemmed

Instructions 

1. Prep Jars

   • Wash canning jars, lids, and rings in hot soapy water.

   • Place jars in a large pot of simmering water (not boiling) to keep them hot until ready to fill.

   • Keep lids in a small pot of hot (not boiling) water to soften the sealing compound.

2. Make Syrup

   • In a medium saucepan, combine water, sugar, cinnamon stick, nutmeg, and salt.

   • Bring to a simmer over medium heat, stirring until the sugar fully dissolves.

3. Add Cherries & Liqueur

   • Stir in cherries and Luxardo liqueur.

   • Simmer for 5 minutes until cherries just begin to soften.

4. Fill Jars

   • Using a slotted spoon, pack cherries into the hot jars, leaving ½ inch headspace.

   • Pour hot syrup over cherries, keeping the same headspace.

   • Remove air bubbles with a clean utensil, then wipe rims with a damp cloth.

5. Seal & Process

   • Place lids on jars and screw bands fingertip-tight.

   • Process jars in a boiling water bath for 10 minutes (start timing once the water returns to a full boil).

   • Adjust for altitude: Add 1 minute for every 1,000 ft above sea level over 1,000 ft.

6. Cool & Store

   • Remove jars and place on a towel. Let cool undisturbed for 12–24 hours.

   • Check seals — the lid should be concave and not flex when pressed.

   • Store in a cool, dark place for up to 1 year. Refrigerate after opening.

Notes

• You can use fresh or frozen cherries. If using frozen, thaw and drain them before adding to the syrup.

• Both sweet and sour cherries work — choose based on your preferred flavor profile. Sour cherries give a more classic cocktail bite.

• Stored in the fridge, they’ll keep for several weeks and get even better as they sit.

Classic Old-Fashioned with Luxardo Cherries

Ingredients

• 1 tsp sugar

• 2 cherries (Luxardo preferred)

• 2 oz bourbon

• Club soda (splash)

• 4 dashes Angostura bitters

• 1½ orange wheels

Instructions

1. In a rocks glass, add sugar, 1 cherry, 1 orange wheel, bitters, and a splash of club soda.

2. Muddle gently to dissolve the sugar.

3. Remove the orange, then add bourbon and a large ice cube (or several smaller ones).

4. Garnish with the remaining orange wheel and a Luxardo cherry. Serve immediately.

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.

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.

Ingredients

Tiger Sauce

• ½ cup mayonnaise

• ½ cup prepared hot horseradish

• 1 clove garlic, minced

• Salt and pepper, to taste

Pit Beef

• 4 tsp kosher salt

• 1 Tbsp paprika

• 1 Tbsp black pepper

• 2 tsp garlic powder

• 1 tsp dried oregano

• ¼ tsp cayenne pepper

• 1 boneless top sirloin beef roast (4–5 lbs)

• 10 kaiser rolls

• 1 yellow onion, thinly sliced

Instructions

1. Make the Tiger Sauce

1. In a bowl, whisk together horseradish, mayonnaise, and garlic.

2. Season with salt and pepper to taste.

3. Cover and refrigerate until ready to serve.

2. Season the Beef

1. In a small bowl, mix together salt, paprika, pepper, garlic powder, oregano, and cayenne.

2. Pat the roast dry with paper towels. Rub with 2 tablespoons of the seasoning mix.

3. Wrap tightly in plastic wrap and refrigerate for 6–24 hours.

3. Prepare the Grill

For Charcoal Grill:

1. Light a chimney starter full of charcoal briquettes, with vents halfway open.

2. When coals are partially ashed over, pour evenly over one half of the grill.

3. Replace cooking grate, cover, and open lid vent halfway. Heat for about 5–6 minutes until hot.

For Gas Grill:

1. Turn all burners to high, cover, and heat until hot (about 15–16 minutes).

2. Leave the main burner on high; turn off other burners.

4. First Cook – Indirect Heat

1. Oil the cooking grate.

2. Wrap the roast loosely with foil on one side.

3. Place the roast on the cooler side of the grill, foil side facing heat.

4. Cover and cook until the internal temperature reaches 100°F (40–55 minutes).

5. Remove roast and discard foil.

5. Prepare for Searing

• If Using Gas: Turn all burners to high.

• If Using Charcoal: Light another ¾ chimney of charcoal, pour over spent coals, replace grate, cover, and heat for 5–6 minutes.

6. Second Cook – Direct Heat

1. Pat the roast dry again. Rub with the remaining spice mix.

2. Place directly over the hot side of the grill.

3. Cook, turning occasionally, until charred on both sides and internal temperature reaches 120–125°F for medium-rare (about 10–20 minutes).

4. Transfer to a cutting board, tent loosely with foil, and rest for 15 minutes.

7. Assemble & Serve

1. Slice beef thinly against the grain.

2. Toast kaiser rolls if desired.

3. Pile beef onto rolls, top with sliced onions, and drizzle generously with tiger sauce.

4. Serve immediately.

Baltimore Pit Beef Tips

• Prevent Overcooking: To get a perfect roast without overcooking just beneath the crust, wrap the roasts in aluminum foil until they reach about 100°F. Then crank up the grill, add more seasoning, and sear for about 15 minutes for a beautifully charred exterior and a uniform rosy interior.

• Tiger Sauce Variation: This version combines horseradish, mayonnaise, garlic, lemon juice, salt, and pepper for a creamy, tangy kick. Adjust horseradish-to-mayo ratio to taste.

• Thin Slicing Matters: A meat slicer or electric knife allows you to cut the beef ultra-thin so the flavor shines with just a hint of onion.

• Customize Your Sandwich: Some people love it with sliced dill pickles, others go heavy on the sauce—make it your own.

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!

Ingredients

• 2 cups unsweetened nut milk (macadamia or almond)

• 2 cups heavy cream or coconut milk

• 1 whole cinnamon stick

• 1 tsp freshly grated nutmeg

• 6 egg yolks (organic if possible)

• ½–¾ cup erythritol, xylitol, or allulose

• 2 tsp vanilla extract

• ½–1 cup dark rum or bourbon (optional, to taste)

Instructions

1. Infuse the Cream
   In a medium saucepan, combine the heavy cream, nut milk, cinnamon stick, and nutmeg. Bring to a gentle simmer over medium heat, stirring occasionally, for about 9–10 minutes to infuse the flavors. Remove from heat and set aside.

2. Whisk the Yolks
   In a large mixing bowl, whisk or beat the egg yolks with your chosen sweetener until the mixture becomes pale, thick, and fluffy. If using erythritol, some granules may remain, which is fine.

3. Temper the Eggs
   Slowly drizzle the hot cream mixture into the egg mixture in small amounts, whisking constantly, to prevent curdling.

4. Cook the Eggnog
   Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly, until it reaches 160°F and coats the back of a spoon (about 10 minutes).

5. Finish & Chill
   Strain into a clean medium bowl to remove the cinnamon stick and any bits of cooked egg. Stir in the vanilla extract and liquor (if using). Cover and refrigerate until cold.

6. Serve
   The eggnog will thicken as it chills. Stir before serving and thin with extra nut milk if desired. Serve in mugs or glasses, dusted with extra nutmeg.

Tips & Variations

• Non-Alcoholic Version – Simply omit the rum or bourbon for a family-friendly holiday drink.

• Extra Frothy – Blend for a few seconds before serving for a light, airy texture.

• Make Ahead – Eggnog flavors deepen after 1–2 days in the fridge.

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

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 using 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.