Quarter the green nuts, crush the sour cherries and also smash the kernels. Fill everything into a bottle or vessel with a correspondingly large opening. Top up with the spirit and leave in a warm place for three weeks. The mixture will then be really nice and dark brown. Then filter and pour back into the bottle or vessel.
Boil 1.5 kg of sugar with half a liter of water to a syrup, allow to cool and fill to the base. Let this approach stand for another 3 weeks.
Then only fill up with approx. 1 liter of water and fill into beautiful bottles.
This liqueur has a shelf life of 4 years in any case (if it was worked properly). I forgot a bottle in the cellar and the liquor was really awesome. Since then, nobody has put in my glass who is not at least 1 year old. But it also tastes delicious right after bottling.
Tip: I have already made this recipe with 1 liter of double grain and then reduced the sugar to 750 g, as the alcohol content only needs to be reduced with 750 ml of water in this case.