These boozy cherry bombs always disappear before I can even set the plate down. Vodka-soaked maraschino cherries dipped in white chocolate and rolled in blue sanding sugar. That sentence makes them sound complicated. They are not. From jar to refrigerator, you’re looking at about 10 minutes of active work and perfect for your Fourth of July party.
I’ve been making these for years and have landed on three versions: this one for summer parties, a Fireball Cherry Bombs version with cinnamon whiskey, and a Christmas Cherry Bombs version with peppermint schnapps. The base is the same every time: maraschino cherries soaked in alcohol, dried completely, then dipped. That word completely is the one to pay attention to. More on that below.
The red, white, and blue color combo makes these a natural choice for July 4th, Memorial Day, or any summer cookout. Swap the sanding sugar color and you’ve got a different treat for nearly any occasion.
What You’ll Need
- Maraschino cherries with stems: The stems are how you dip, so this is non-negotiable. Use a 10-ounce jar with stems. Stick with maraschino cherries, not fresh ones. Fresh cherries have tight skin that doesn’t absorb the vodka the way maraschino cherries do.
- Flavored vodka: I use Absolut Vanilia because the vanilla note works well with the white chocolate coating. Plain vodka works too, but the flavored version gives you a more rounded finish. A quarter cup goes further than you’d think and soaks into every cherry in a 10-ounce jar.
- White chocolate melting discs: Use melting discs or candy melts, not standard baking chips. Chips are formulated to hold their shape in the oven and don’t melt smoothly for dipping. Melting discs are designed for this and set up cleanly.
- Blue sanding sugar: The coarse texture sticks well to the still-wet chocolate and adds a little crunch. Swap the color for any occasion. This is the patriotic version, but the same recipe works year-round.
- See the recipe card for full information on ingredients and quantities.
How to Make Boozy Cherry Bombs
Step 1: Soak the Cherries Open the jar of maraschino cherries and pour out about a third of a cup of the syrup. You want the cherries to stay submerged in liquid. Add a quarter cup of vodka, replace the lid, and refrigerate for at least one hour or up to overnight. The longer they soak, the more the vodka flavor comes through. I do mine overnight for the best result.
Step 2: Dry the Cherries Thoroughly Remove the cherries from the jar one at a time and lay them on a paper towel-lined plate. Pat each cherry dry. Take your time here. Press the paper towel gently around the sides and around the stem. Any moisture left on the surface will cause the white chocolate to seize or slide off. This is the step that makes or breaks the dip, so don’t rush it.
Step 3: Melt the White Chocolate Add the melting discs to a small microwave-safe bowl. Microwave at 50% power for 30 seconds, stir, then continue in 15-second increments until the chocolate is fully melted and smooth. Don’t crank up the power to speed this up. Overheating white chocolate causes it to seize into a grainy, unusable paste. At 50% power it melts slowly; a good stir between each round will bring it together.
Step 4: Dip and Decorate Hold each cherry by the stem and lower it into the melted white chocolate, covering about three-quarters of the cherry. Lift it out and let the excess drip off for a second, then dip the bottom straight into the blue sanding sugar. Set it stem-up on a parchment-lined tray. If the sanding sugar starts clumping, break it apart with a fork. In humid conditions the wet chocolate will cause it to stick together.
Step 5: Chill and Serve Refrigerate the finished cherry bombs for at least 30 minutes before serving. The chocolate should look glossy and feel firm when you pick one up by the stem. Serve cold. They hold their shape best straight from the refrigerator.
Serving Suggestions
These are made for July 4th tables, but they work anywhere you need a festive bite-sized treat. I’ve served them alongside my 4th of July fudge, my 4th of July charcuterie board, and my 4th of July trifle for a full spread of red, white, and blue desserts. They disappear fast in a crowd.
You can also use the dipped cherries as a topping. Drop them on a bowl of vanilla ice cream, float one in a summer cocktail, or tuck them inside my Chocolate Covered Cherry Brownie Bombs before baking. They’re a flexible ingredient once you’ve made a batch.
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