Cherry-Brandy

Tappington Everard Receipt

Method

Fill to about two-thirds of their depth, some wide-necked bottles with the small cherries called in the markets brandy-blacks; pour in sufficient sifted sugar to fill up more than half of the remaining space, and then as much good French brandy as will cover the fruit, and reach to the necks of the bottles. Cork them securely, and let them stand for two months before they are opened: the liqueur poured from the cherries will be excellent, and the fruit itself very good. The morella cherry-brandy of the preceding chapter would often be preferred to this.

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