Lightly fizzy Cherry Bakewell Cocktail – A simple Prosecco cocktail with Amaretti liqueur and Maraschino Cherries.
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The Cherry Bakewell Cocktail
Meet my Cherry Bakewell Cocktail. Incredibly simple, yet utterly divine. Made with a combination of Amaretti (almond liqueur), chilled sparkling Prosecco and Maraschino Cherries, it has all the flavours of the iconic Cherry Bakewell Tart in one perfect glass.
Inspired by some gifted Maraschino Cherries and a spare bottle of Prosecco lurking in the fridge, it seemed the thing to do late on a Sunday morning… to accompany a lazy brunch. It tastes so good though, that it may just be the go-to Christmas morning cocktail this year as well!
What is Cherry Bakewell?
For those of you not familiar with a Cherry Bakewell, let me enlighten you. A Cherry Bakewell is a rather English sweet pie and a twist on the original Bakewell Tart, which hails from Derbyshire in the UK. A pastry case, usually with a layer of cherry jam… the Cherry Bakewell is also filled with soft almond frangipane cake, topped with almond icing and a pretty glacé cherry.
At Gluten Free Alchemist, we are rather fond of the almond-cherry combo. In addition to the occasional Cherry Bakewell Tart (and now a cheeky Cherry Bakewell Cocktail), the flavours are also combined in some amazing Cherry Bakewell Scones and a delightful Cherry Frangipane Tart. We even have a Cherry-Almond & Chocolate Battenburg Cake and some Cherry-Almond Coconut Milk Ice Cream too.
Key Ingredients for a Cherry Bakewell Cocktail
Cherry Bakewell Prosecco Cocktail contains just 3 ingredients…
- Prosecco – Gives the cocktail lightness and a refreshing, but gentle fizz.
- Amaretto Liqueur – an almond liqueur that is used to add the rich flavour and aroma of almond. It is added in careful ratio so that the almond does not overpower, but remains a distinctive flavour in the mix.
- Maraschino Cherries – Both the deliciously sweet cherry syrup from the jar as a definable ingredient for colour and cherryness. And a couple of maraschino cherries to intensify the ‘Bakewell’ cocktail flavour and offer a lovely alcohol-soaked cherry treat at the bottom of the glass.
The Prosecco used was well-chilled before pouring into the glass, so I didn’t add any ice. I also didn’t want anything that would dilute the amazing flavours or make the cocktail watery. However, if ice is your thing… feel free to include some (crushed or not) at the start.
The Maraschino Cherries in Cherry Bakewell Cocktail
As I mentioned earlier, this particular Cherry Bakewell Cocktail was inspired by some gifted Maraschino cherries. Even as a child, I loved Maraschino cherries… On those ‘party’ occasions when the jar appeared, I could often be found stalking them, cocktail stick in hand ready to snaffle my stash.
The Maraschino cherries sent to me by Starlino Cherries however, are a whole better class than those recalled from childhood. They are plump, juicy, huge and utterly exquisite. I honestly think I am smitten.
Even the jar is absolutely stunning… I mean, let’s be honest… It exudes sophistication… doesn’t it?!
Starlino Maraschino cherries come from Italy, but you can find them listed on Amazon too. Having tried them, I genuinely think that these will be my go-to cherries from now on. But what makes them so special?
Hotel Starlino Cherries
Hotel Starlino pick their cherries very carefully. They use only Marasca Cherries which are widely considered to be the best cocktail cherries. Marasca cherries are a type of sour Morello cherry, with a deep and intense lingering flavour.
For the best flavour concentration, Hotel Starlino mature their cherries for a full two weeks in natural Marasca juice, before ‘resting’ for a further two weeks to allow the flavours to mature.
And just to be absolutely clear… When sent these cherries, there was absolutely NO expectation that I write a blog post using them. They may have been received as a gift, but it is only because I loved them so much that I have let you know about them as a brand in this post…
The Cherry Bakewell Cocktail was so amazing I decided to share regardless… And of course, yes… It can be made with other Maraschino cherries too!
Is this Prosecco Cocktail easy to make?
Yes! Cherry Bakewell Cocktail literally takes 5 minutes to make and requires no special cocktail equipment whatsoever. This is not a ‘shaken’ cocktail… so can be made directly in the glass. Preferably a nice big glass! Trust me… it’s one of those tipples that you just want to keep sipping.
So how do you make a Cherry Prosecco Cocktail? Of course, the full directions are included in the recipe below and are balanced in ratio between cherry, amaretto and Prosecco. But quite simply, you drop the cherries and Maraschino syrup in the bottom of the glass… add the amaretto… and top with sparkling Prosecco… Give a little stir and enjoy.
Ready to make a Cherry Bakewell Cocktail?
I hope you love my Cherry Bakewell Cocktail. If you make it, let me know! Tag me on Social Media (links at the top of the page), leave a comment, rate the recipe… Any which way will do. But do! I love hearing from you guys… It genuinely makes my day.
And have you checked out our amazing gluten free Recipe Book Index yet? If not… why not take a peak and be inspired…
Cherry Bakewell Cocktail
- measuring spoons
- large wine glasses
- 3 to 4 tsp juice from Maraschino Cherry jar (15 to 20 ml)
- 2 tsp Amaretti Liqueur (10 ml) eg Disaronno
- 160 ml Prosecco chilled (or to taste)
- 3 Maraschino Cherries
- 2 Maraschino Cherries for decoration
- Measure the juice from the Maraschino Cherries jar into the bottom of the glass, followed by the Amaretti liqueur.
- Top with the Prosecco and lightly stir.
- Drop 2 to 3 Maraschino Cherries into the glass and add a couple more on a cocktail stick for decoration.
- Drink and enjoy x
© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
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This post features Maraschino Cherries gifted by Starlino Cherries. However I was NOT asked to write a blog post to advertise them. They have been included in the post as I was genuinely smitten with the flavour, texture and experience of eating them. All views and text are my own.