I have a few big bags of frozen dark tart cherries from costco. I'd love to soak some of them in booze, I'm thinking bourbon or maraschino liqueur would be best. Great for manhattans or other cherry-garnished cocktails? Input on how best to execute?
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Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.