Had a successful shopping trip yesterday
I was going to make some cherry infused bourbon and havent done it before. 1 cup cherries to 1 cup bourbon? Should i pit the cherries? Do i need to refrigerate while it infuses? Strain the cherries out after a week or so?
anything on this?
How much will that set you back, buckets?
Also, try Dolin Rouge (their sweet vermouth) instead of Blanc. Don't worry about the cherry.
What can be done with the blanc now that I have the rouge?
Well I'm an amateur compared to other posters on this thread but if I have around $50 to spend for that list I personally would consider getting Sazerac Rye ($29.95) + Evan Williams SB 2003 ($24.95).
I'd refer to the list Bears posted that is now on page 1 of this thread. It is incredibly accurate with the price range although now all bourbons are listed.