I think it was on our first trip to Vegas when Alex ordered a drink that came with a round dark garnish on a toothpick. He of course refused to eat it, so the slightly more adventurous me popped it into my mouth. I later found out that this delightful little fruit was a Luxardo cherry. Since then I have found Luxardo cherries in whiskey sours and Manhattens at trendy or upscale restaurants and bars.
I'd been wanting to make these for months, but these are a great option if you'd rather buy them. While researching I found two different reoccurring recipes, a simple recipe and a slightly more involved recipe. I tried out the latter