W W W. C R A F T BY U M H . C O M CH-CH-CH-CH- BY CORI PAIGE CHERRIES HAVE BEEN CULTIVATED ON AMERICAN SOIL SINCE MAKING CHERRY PIE AS AMERICAN (IF NOT MORE AMERICAN) SUMMER DAYS LIKE THIS RACY, LITTLE STONE FRUIT, BUT SOU WHEN CHERRIES DISAPPEAR FROM MARKET STANDS ENJOY THE Cecil & Merl Cherry Bitters ($26) (sour cherries complement- ed by lemon, vanilla, brandy, and turbinado sugar) works beauti- fully in cocktails that call for barrel-aged spirits, is a lovely addition to baked goods, and holds its own in tall glasses of sparkling water with a twist as a nearly zero-proof cocktail. Ann Arbor Distilling Co. Head Distiller and St. George Spirits alumnus John Charles Britton sources tart Balaton and Mont- morency cherries—chosen for their acidity, tannins, and fra- grance—for Water Hill Cherry Brandy ($42) from King Orchards, a first-generation family farm in Northern Michigan. Britton’s expression is a snapshot of rich, juicy fruit accompanied by cherry blossoms and marzipan. Nip on Water Hill neat and use it any- where you would use maraschino liqueur.