A few days ago, on the Spirits board, in a discussion of Maker's Mark Manhattans, JudiAU said ";-) And don't forget to start branding your sour cherries for your garnish right now." Bourbon Manhattans are my winter drink, but I just found fresh sour cherries at my local farmer's market and wanna be prepared. Any tips on what brandy to use? Other spirits? Do you need to add sugar? I'm guessing they last just about forever, true? But what would be minimum recommended soaking time? A month?
Any and all tips appreciated.