I made something similar to Noyaux liqueur. Noyaux liqueur is made with apricot and cherry pits soaked in brandy. It is supposed to taste like almonds. For my liqueur I used roasted cherry pits soaked in mead.
I simply pitted a big batch of Colorado cherries that were in season and roasted the pits for 10 minutes, or so, at 400 deg. f. Cooled, put them in a jar and fill it up with mead. Almost immediately it started changing to a lovely cherry colour. I let mine sit overnight. Drain the pits away and retain the liquid. Use this to add to cocktails, or wait and I will post some recipe ideas. I also made a batch of cherry pit syrup with simple syrup and follow the same instructions.
I used my trusty cherry pitter.
I put mine in the refrigerator for safe keeping.
I also soaked some cherry halves in the mead. You didn't think I would just use only the pits, did you?
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Use Dr. Bronner's castille soap and dilute it. I didn't measure, I just did it. A couple of squirts and fill the rest of the bottle with water. Notice I diluted the spelling of Dr. Bronner, as well, not on purpose.
Weed away- 1/4 c. salt, 2 tsp. dish soap and 1 qt. vinegar.
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