I'm thinking of making a cherry chocolate stout as christmas gifts for family and friends. I'm very new to homebrewing (my first batch went into the fermenter yesterday), but i'm already addicted, and want to branch out to making my own recipes.
i read somewhere that using a fruit liqueur as the priming agent imbues the beer with the flavor, while providing enough sugar to effectively prime the beer before bottling.
has anyone done this, or heard of someone who has? how did it go? is this something i should consider, or should i just do a secondary fermentation?