Nutrition per serving may change if servings are adjusted.
1 cup bourbon, such as Maker's Mark, or dark rum
3/4 cup packed dark brown sugar
2 cups whole fresh cherries, stems left on
16 ounces (2 cups) seltzer water
Microwave bourbon (or rum) and brown sugar in a microwave-safe dish until hot, about 1 minute. (Alternatively, heat in a small saucepan over medium heat, stirring occasionally, until hot.) Stir until the sugar is dissolved. Pack cherries into a small jar and pour the hot liquid over them; gently press on the cherries to make sure they are submerged. Cover and refrigerate for at least 1 week or up to 1 month.
To prepare seltzers: Fill four 12-ounce rocks glasses with ice, add 1 1/2 ounces (3 tablespoons) cherry-infused bourbon (or rum) to each glass and top with about 4 ounces (1/2 cup) seltzer each. Garnish with 2 or 3 whole Bourbon Cherries. (Refrigerate the remaining Bourbon Cherries for up to 1 month.)
Make Ahead Tip: Store the bourbon cherries (Step 1) in the refrigerator for up to 1 month.