Sour Cherries in Rum

Although the ingredients for this heady, rosy concoction are almost the same as those for the ratafia, the result is quite different. If you’re a fan of fruits steeped in brandy or Armagnac—those gorgeous, expensive jars stacked in luxury shop cases— you’ll be delighted with this simple version of same, a recipe that is still part of many a good home in France, England, and Italy.

I like the fuller cherry flavor and the color that the white rum allows, but brandy is the traditional