1.1 lb cherries fresh sour black (or currants or jagody)
1 tbsp sugar
25 oz clear vodka
Equipment
bowl
ladle
sieve
cheesecloth
Directions
Pit and halve the cherries. As in all vodka recipes, it is important that the flesh of the fruit be somehow exposed.
Fill a jar with the cherries, but do not pack it.
Pour the vodka on top and seal tightly. Leave in a dark place, preferably for at least 2 weeks—or up to 6 months. At the end of that time, open the jar and strain. If you have a very fine-mesh strainer, that will do. If not, use an ordinary strainer lined with a cheesecloth or even a coffee filter. Set the strainer over a large bowl, ideally one from which you'll be able to easily pour afterward.
Pour the vodka mixture through the strainer and allow the fruit to sit, seeping liquid, for a good hour or so, stirring a bit and pressing if need be to make the liquid go through.
Now taste the vodka.
Add sugar if you want an after-dinner liqueur, or leave it out if you want something sharper.
