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Rotten Cookies posted:I can't wait for cherries to come into season and make a poo poo ton of that cherry liqueur again. I've got 500ml of the just-flesh version and while it's very delicious, it's definitely more one note than the one made with flesh and pits. I only made a tiny bit of just-pits, and didn't really have enough to do a ratio test. Instead I think I'll do three batches at the same time. One with 33% of the pits of the fleshed cherries in, one with 50% pits, and one 66% pits. And maybe go from there. Just moved to WA and cherry season is starting soI definitely want to try making this. What recipe did you use? I still have a gallon of Everclear sitting around and have access to Rainier, Chelan, and Bing cherries at the local market.
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Jun 21, 2019 20:52
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Rotten Cookies posted:You lucky gently caress. There's a link in the OP that's like Danish-schnapps-recipes or something. I found it on that site. From what I remember it was however many pitted cherries, cut in half. Take half of the pits removed, crush em in a bag, and throw em in as well. Cover in ever clear. Thanks! Seems the site is just selling ebooks now, I'll look into them eventually.
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Jun 25, 2019 03:52
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