1) Wash, stem, and pit 1 pound of Bing cherries. Make the brandy syrup: Combine ½ cup of sugar, using even amounts of white and brown, with 1 cup of brandying liquid (equal amounts of Grand Marnier, Luxardo
maraschino liqueur, and brandy).
2) Sprinkle in 1 tablespoon each orange zest and smashed coriander seeds. Combine syrup and cherries. Pour into a clean, sterile glass canning jar, filling it to ¾ of an inch from the top.
3) Seal the jar and refrigerate for at least a month. Serve cherries as a garnish in a Manhattan, Tom Collins, old fashioned, margarita, or daiquiri. Mix the syrup into cocktails or pour over ice cream.