
Cherry juice is the unfermented juice of cherries, sweet to sour depending on the type.
Which cherry it came from decides what the juice does. Sour cherry brings acidity and can carry a sour on its own. Sweet cherry brings color and sugar and needs lemon beside it, or the drink tastes like syrup. Bottled juice is almost always one or the other, and sour cherry juice is usually sold as tart cherry juice. Brandy and aged whiskey suit it.
Another cherry juice
Check which kind: sour cherry juice gives a sharper cocktail, black cherry a sweeter one.
The closest stand-in, in the same amount, with a similar red color and sweetness.
Pure juice is far tarter, so add a barspoon of syrup per 45 ml and taste.
Cherry syrup and grenadine-style cordials
They bring about seven times the sugar of juice. Use a barspoon or two and make up the volume with water.
Fresh juice keeps a day or two refrigerated and dulls faster than it spoils. Bottled keeps to its date and wants the fridge once open, and an opened bottle of unsweetened juice ferments quietly if it sits.