Sour Cherry Brandy Višnjevača Food

BRANDY SOUR

Steps:

• Tip the lemon juice, cherry syrup, bitters, egg white and brandy into a cocktail shaker with a large handful of ice. Shake until the outside of the shaker feels very cold. Double strain into a tumbler filled with ice.
• Thread the lemon slice and cherry onto a cocktail stick, rest across the rim of the tumbler and serve.

SOUR CHERRY BRANDY (VIšNJEVAčA)

Steps:

• Destem sour cherries. Get rid of damaged ones or the ones with worms. Wash the remaining, destemmed cherries. (Optional: make sour cherry stem tea by drying the stems on a table for a few days.)
• Layer sour cherries and sugar in the jar. Start with sour cherries, then generously cover with about 4 tbsp of sugar. Repeat until you fill the entire jar.
• Pour brandy in the filled jar slowly. Pour as much brandy as the jar can take. This process may take a few minutes. (My jar took about 1.5 cups after sugar and sour cherries. Yours may take more.) If space allows, add more sugar on top, and fasten the lid.
• Take the jar outside, and leave in direct sunlight (or a place with a lot of light) for about 40 days or 6 weeks.
• Every 4-5 days take a spatula with a long handle and mix the sugar and sour cherries well. Undo the lid, take out a few cherries from the top and mix thoroughly. Return sour cherries to the jar and fasten the lid.
• After 40 days, strain the brandy into glass bottles. Keep remaining sour cherries to use in a dessert.
• Serve sour cherry brandy (višnjevača) with dessert, with coffee, or as an aperitif.

CHERRY BRANDY

Steps:

• Use only fully ripened, unblemished fruit.
• Wash and remove stems and pits.
• Chop and mash fruit.
• Place in a plastic container or large glass bottle.
• Dissolve sugar in the vodka or brandy.
• Pour over the fruit.
• Cover and let sit in a cool dark place for 4 to 6 months.
• Strain out the fruit and bottle.
• Your cherry brandy is ready to drink!