Sour Cherry Vodka

14 ounces sour cherries, stemmed

¼ cup sugar

16 ounces vodka

 

Combine all of the ingredients in a 1-quart mason jar and stir until the sugar dissolves. Cover and let infuse at room temperature for about a month. Strain through a fine mesh sieve into a glass bottle.

 

Makes approximately 20 ounces. Keeps more or less indefinitely tightly sealed in the bar or the pantry. Use in cocktails or blend with freshly squeezed lemon juice, sugar, and chilled soda water for a refreshing spritzer. Combine with simple syrup to moisten cake layers in Black Forest cake.

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