Cherry Pucker Vodka Food

CHERRY VODKA

Steps:

• 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. Pour (or ladle) into a decorative bottle.

CHERRY VODKA

Steps:

• Slit the cherries, but don't cut them in half.
• Put in a pan with the sugar and 150ml water, then heat, stirring gently, until the juices run and the sugar has dissolved.
• Remove from the heat, then spoon into a large bottle or jar.
• Add the vodka and mix well. Seal, then leave for 4 weeks before drinking to let the flavours steep. For ice cold vodka, keep the bottle in the freezer (it won't freeze solid) or simply decant into a carafe, if you like.