You need to make this while you can still get fresh cherries. I found the original recipe here, which recommends using brandy. I did a little research and found that cognac or brandy could be used, though it seems that cognac is most popular. You will have to do a bit of work for infusing the cognac and making the syrup, but I don’t think you’ll be disappointed. A cherry pitter would be helpful, but not necessary.
Start with making the CHERRY COGNAC. You need 1 pound of fresh cherries (pitted and halved, save some pits for the infusion), 1 pint cognac (or brandy)
Combine the prepared cherries and cognac in a container. Add a couple tablespoons of pits as well. Cover and keep in a cool place for at least 5 days.
To make the CHERRY SYRUP you need 1 pound fresh sweet cherries (pitted), 1 cup sugar, 1…
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