Just in time for the heatwave, my order of 20 pounds of sour cherries arrived yesterday from Michigan. I picked them up at a local farm. Most are destined for cherry jam (which is given away as Christmas presents), but I made two liters of cherry brandy this evening. This recipe had a reasonable sour cherry/vodka/sugar ratio, and I loved the essay about cherry growing and the photos that were posted with it.
Drunken Cherries