The author notes that while she uses Wild Turkey American Honey liqueur (which I have never even heard of, let alone have stocked in my bar), the rest of us can use a mixture of 3 parts bourbon to 1 part honey. That, I can do.
She also offers up the option of using sour cherries for a more traditional cocktail cherry, even though she went the Bing route. Rainiers are up for grabs too, though I doubt they'll be as pretty.
Honey Bourbon Cocktail Cherries3/4 cup bourbon + 1/4 cup honey
1 pint Bing cherries, stemmed and pitted
Simmer liqueur in a small pan for five minutes, then add the cherries and reduce heat. Cook for an additional five minutes then remove from heat and let it cool. Store in a glass jar in the refrigerator for two days before use.
I'm going to try jarring these bad boys. I imagine they'll last quite well that way, what with the sealing of the jars AND the booze. I think I'll add the cherries and liqueur to the jars and then seal them straight away (versus cooking them on the stove top and letting them cool before jarring), otherwise I think they'll disintegrate.