Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas
Makes 10 oz.
Drain maraschino cherries, and return cherries to jar. Pour bourbon into jar, and add just enough water to cover cherries. Cover with lid, and chill 8 hours. Drain cherries, and arrange in a single layer on paper towels. Sprinkle gelatin over 1/4 cup water in a small saucepan; let stand 2 minutes. Cook over low heat, stirring often, 5 minutes or just until gelatin dissolves. Transfer gelatin to a small bowl; whisk until foamy. Dip cherries, 1 at a time, in gelatin, shaking off excess. Sprinkle cherries with sugar; transfer to wax paper, and let dry completely (about 3 hours).