> I'm looking for the reciept for making cherrybombs. I know they are
> in the jar for about three months, they soak in alcohol, and then you
> eat them. I've had them in bars but no one wants to give up the
> reciept.What are the types of alcohol and how much. Thanks
I use half a litre of Bacardi 151, and one litre of Rum (I like Curzan),
just enough cherries to be covered by liquor. it only takes a week before they
are strong enough to get a buzz.
Fillup ;)