2 c. simple syrup (at bottom)
6 c. pitted dark sweet fresh cherries
2 c. vodka
2 c. brandy
8 whole allspice (opt.)

2 c. sugar
2 c. water

Bring sugar and water to boil and boil 1 minute.

Place cherries, vodka, brandy, 1 cup of the simple syrup and allspice, if using, in glass or ceramic container of at least 4 quart capacity. Cap tightly or cover tightly with plastic wrap. Let steep in cool, dark place 3 weeks, swirling mixture around in container every 3 days.

Drain cherries in coarse sieve, set over wide mouthed container of at least 6 cup capacity. Pressing gently but firmly with back of large spoon to extract as much liquid as possible; set brandy aside place cherries in clean gift jars of desired size, do not fill all the way to top, reserve.

Strain brandy through sieve lined with double thickness of dampened cheesecloth into clean container. Thoroughly wash and dry original container or have ready second clean glass or ceramic container. Set funnel or coffee cone containing dampened filter paper or coffee filter over container. Slowly pour brandy through. When brandy is filtered to desired clarity remove sample to test for sweetness.

Adjust sweetening to taste with up to 1 cup additional simple syrup, then cover cherries in jars with brandy. Pour any remaining brandy into clean gift decanters of desired size. Cover jars and decanters tightly. Let both cherries and brandy age 4 to 6 weeks in cool, dark place.

An equivalent amount of unsweetened loose pack frozen dark cherries can be substituted, defrost before using. Yield: 6 cups fruit, 5 1/2 cups brandy.