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Fresh cherries were available in Michigan, so I just pitted a pound and put them up for cocktail cherries. I will use these almost exclusively in Manhattans, so they are soaking in a simple syrup made with water and Turbinado sugar, to which was added 3/4 cup of Rittenhouse 100 rye and 1/4 cup Antica Carpano sweet vermouth. They are now cooling on the stove and will be jarred and refrigerated for sampling tomorrow night.



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