Happy Memorial Day Weekend! The tart cherries on our tree are ripe so it’s time to make some tart cherry liquor! Ingredients - White Rum. Anything half decent will work. I’ve used Bacardi White in the past, this time I used the rest of a local bottle on my shelf. - Fresh tart cherries - Sugar For 2 quarts of cherries I use about 1 bottle of rum and 1/4 cup of sugar. Scale accordingly. I’ve seen recipes that call for 2-3x as much sugar, but I want the tartness to shine through. You can always sweeten to taste later. Step 1. Remove pits from 3/4th of the cherries. With the other quarter break them open but leave the pits in. This will add a little bitterness to the liquor. Step 2. Put cherries, rum, and sugar into a glass or ceramic jar. Give it a couple of stirs. Step 3. Cover the jar with plastic wrap. I used two layers this time, one pushed down in the jar to minimize the amount of air and another layer stretched over the top. Step 4. Store the jar in the back corner of your basement behind shoeboxes of extra glencairns, or another similar cool, dark place. Leave it for a month or two. Taste periodically. Step 5. Use a fine sieve to separate the solids and liquids. Enjoy!

Posted by WhiskyRanked at 2025-05-26 17:25:56 UTC