So yesterday I posted the sour cherry liqueur I’ve started aging for the upcoming holiday season. Today I thought I’d post the sweet, dark cherry liqueur recipe I’ve got aging right next to it. For the sour cherry recipe, I didn’t pit the cherries. For this recipe, I pitted the cherries and smashed some of the pits with a meat tenderizer to get the almond flavor (that’s what you see floating in with the cherries). I can’t wait to compare these side by side.

Read more on Dark Cherry Liqueur Pt. 1 (Recipe-A-Day Week Summer 2012, Day Two)…