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Starting with sour Balaton cherries sourced from Michigan, St. Agrestis macerates the cherries in their own amaro for 12 weeks at their Greenpoint, Brooklyn distillery. This traditional pre-Prohibition method lends additional bittersweet, savory, herbal amaro notes to the naturally tart cherries - a far cry from the bland, chalky, electric red garnishes of cocktails' past! The texture remains fresh, with a complex rich, sweet-tart, spiced syrup that perfectly complements a variety of drinks from whiskey sours to Manhattans. Not just for the home bar, these also work beautifully mixed in soda or in desserts such as cherries jubilee.