Lori's started a sour cherry liqueur with about a pound of sour cherries from this Saturday's G.A.P. green market, and 3 cups of Titos. When the time comes it'll be sweetened with sugar rather than simple syrup, so the only dilution of the alcohol will be what comes from the cherries. Gonna be closer to 40% than 30%, I'm guessing, but we'll be able to tell from the final volume.
Very long maceration and settling times. (Maybe we can fill it in here later.)
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