I soak pitted fresh cherries, in a young golden rum. I also freeze them a few times. (Freeze and thaw.) The rum will take on a wonderful reddish tint, and makes a great drink. I can get 2 or 3 batches of liquor out of them, before they stop giving up flavor.
But, the rum-soaked cherries make GREAT boat-drink additions, either blended, or eaten whole.
Don't use white rum. Don't use spiced rum. If you can find a dark (molasses based) rum, use some in the mix. The molasses and cherries go VERY WELL together.
I'm not particular to aged rums, because (to me) they taste like old pennies. (I also don't like cheap rums, because they taste like something my friends would light charcoal with.)
steve
OK, so I see this post, and wonder who this ID10T is...
"I was wondering why the baseball was getting larger, then it
HIT me..."
If I can't laugh at me, then I can't laugh at anyone else.