Fun with booze and farmer’s market

I’m running out of “drunken cherries” for my chocolate ice cream with drunken cherries. My ‘drunken cherries’ are cherries that have been soaking in sugar and vodka for 3 months. The purpose of which is to make a cherry liquor. Depending on how it turns out, because the two batches I made several months ago tasted different. One tasted more like a cherry sugar syrup, the other like a upscale NyQuil. I blame the bottle and not so tight cap (and spill) and the off season supermarket cherries.
Anyway, this time around cherries from the farmers market! And Stoli! I have two new batches waiting to sit around for 3 months. I hope to make a small 3rd batch, using the farmer’s market cherries, the organic vodka I got from Bloomingdale Liquors sometime back, and maybe some Florida Crystals, depending on how much those crystals cost.
The basic recipe, should you want to make some is:

1/2 pound of Bing cherries, unblemished and stems removed
1/2 pound of sugar
2 cups of vodka
Place cherries in quart (?) sized jar, pour sugar on cherries, pour in vodka. Cover, seal, whatever, and label. Leave on top of refrigerator for 3 months without touching or shaking or messing with.

If there are strawberries still available I will play with the idea of making a strawberry liquor. I have a blueberry liquor that I have yet to strain, and decide if it worth trying to make again when blueberries come into season.