2½ cups whole, ripe bing cherries
2 tablespoons powdered sugar
2 cups brandy
1 cup vodka
1/8 teaspoon ground mace
½ cup sugar
¼ cup water
Remove stems from cherries. Pierce cherries down to the pit 7 or 8 times with a small skewer. Place cherries in a large jar and sprinkle with powdered sugar. When sugar is dissolved, add brandy and vodka, stirring mixture. Cover tightly and let steep in a warm place, abut 75-80 degrees for 6 weeks. When steeping period is complete, strain and filter liquid. (Mash cherries to extract all the liquid)
Combine sugar and water in a heavy saucepan. Bring to boil over medium heat. Reduce heat and simmer until sugar has completely dissolved, about 3 minutes. Remove from heat and let cool to room temperature.
Combine sugar syrup, mave, and the filtered liquid. Pour into bottles and cap tighly. Let age at least 1 month before serving.