The color is gorgeous. I especially love using Morello cherries.
They are hard to find so you may have to plant your own tree!
Cherry Liqueur Recipe
1.5 pounds sour red cherries, cut in half with the pit left in one side
1.5 cups granulated sugar
2.5 cups 100 proof vodka
small piece of cinnamon
Method: You put a third of the cherries in a half gallon sized jar, then pour a third of the sugar in. Do the next third of the cherries and the next third of the sugar. Then do the last third of both. So it is layered in the jar. If you want to use the cinnamon add it now. Then pour the vodka in. I guess the layering is just for fun because then you stir it all up. Every recipe I’ve read always calls for layering the ingredients in the jar first. Stir it up, cap it, and then put it in a cool, dry, dark place.
For the first two weeks shake the jar up at least once every day. This makes sure that the sugar completely dissolves. After that let it age for 3 months.
Strain out the cherries and pour the liqueur into bottles.
Recipe Notes: I have made many attempts at cherry liqueur and all of them were unsatisfactory until the last batch I made which was perfect! I confidently recommend that you only make it using a pie (sour) cherry. It doesn’t matter what kind as long as it has red skin to contribute color. Definitely leave the pits in, they add a very subtle almond flavor to the drink which makes the flavor more complex.
I also highly recommend that you use 100 proof vodka (or everclear). If you are using 80 proof I would lower the sugar content or it will be more like cough syrup than a fruity enjoyable beverage. The next time I make this it will be without the cinnamon. Although I enjoyed the slight spiciness it added to the flavor, I want a clearer cherry flavor.