An elegant fruit essence shaped by the bright acidity of sour cherries and a mellow sweetness that coats the palate. A classic after-dinner liqueur, patient and ruby-colored, capturing a tradition meant for slow sipping. Pure liquid sophistication made at home.
Wash the sour cherries, remove stems, and dry them very well. Make a small cut in each fruit or lightly crush a few with the knife; do not mash them, we only want them to release color and acidity.
Place the sour cherries in a clean glass jar with the cinnamon stick, cloves, and orange peel. Cover with the pisco, mix gently, and seal well.
Macerate for 21 days in a cool, dark place. Shake the jar every 3 or 4 days; the liquid should turn deep ruby, with a clean aroma of fruit and pisco.
Turn what you find into an experience you can actually bring to your kitchen.
Boil the water with the white sugar for 5 to 7 minutes, until it forms a light syrup. Let it cool completely, add it to the jar, and rest for 7 more days so the sweetness settles in.
Strain the sour cherry liqueur through a fine strainer and transfer it to a clean bottle. Serve in small pours, chilled or at room temperature; it should be glossy, ruby-colored, and mellow-sweet.
