Method

First prepare a board with a rim or edges. Arrange very ripe cherries, cleaned of twigs, on the board, with their holes upward to prevent the juice from escaping. Place the board with the cherries into a very slow oven [i.e., after the fire has been dampened] just until the cherries wilt and wrinkle slightly, but do not let them dry out. Let them cool before pouring into a prepared keg or carboy. Shake the carboy or roll the keg while filling so that more cherries can be added. When the barrel is full of fruit, top it up with the very best distilled vodka. Set the barrel in the cold cellar, but not in the icehouse, for 10 days. Then pour all the liquid into another carboy and cover the berries with vodka for a second time. Let stand for 2 weeks before pouring off [and reserving] this liquid. Cover the berries with vodka for a third time and let steep for 7 weeks. Mix the 3 infusions together and sweeten to taste, using from ¼-¾ pound sugar per bottle. Cork, seal with resin, and store in the cold cellar.

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