How to make cherry tincture

Cherry tincture is one of the most popular tinctures, because of its good taste. To make it, we need, first of all, two kilograms of hollow cherries. Best, if the cherries are very ripe and have a lot of juice.
Crush cherries together with five cloves, 20 drops of almond essences, 20 drops of vanilla essence and a teaspoon of cinnamon. Then we pour them 50 dag of heated honey and a liter of spirit. Mix all ingredients thoroughly and screw in a large jar. We set aside the jar for a month and move it from time to time, so that the ingredients combine well with each other.
After a month, pour the tincture and leave for the next 6 months in a closed vessel. After this time, filter the tincture through special filter papers and pour into bottles or carafes.
Ready tincture has 38% alcoholic strength. It is characterized by cherry color and cherry-almond flavor with a slightly spicy aroma. Thanks to the relatively low alcohol content, its taste is affordable for many gourmets. The tincture is best consumed chilled to a temperature of about 10 degrees Celsius. It is also excellent as an addition to cakes and desserts.