I made a quadruple batch of this for my bbq, so I didn’t have the patience to pit the cherries. But I did cut a slit in them to get more of the flavor out.
1/4 cup sugar
1/4 cup brandy
2 1/2 cups pitted Rainier cherries
1 (750-milliliter) bottle albariño wine, chilled
1 cup chilled club soda
1 peach, thinly sliced
3 thyme sprigs
1 sprig purple basil (optional)
1 sprig sweet basil (optional)
Combine ingredients (save club soda) and chill at least 8 hours. Add club soda before serving.
