What is Cherry Bounce?!

Cherry Bounce is a liqueur that is made of infusing cherries with sugar and typically whiskey – but you can use brandy, rum, or vodka.   Some versions call for you to heat the cherries and sugar, then adding the spirit of choice – others just have you mix the all without heating.  But most important is time – this infusion sits for 3-6 months, at least.  And the best part – is you can even eat the cherries!

Lots of cherries, whiskey and sugar!!
Lots of cherries, whiskey and sugar!!

It probably even had a hand in the beginning stages of our country!  Word (or history) has it that Martha Washington wrote down her recipe for Cherry Bounce on a piece of her husbands’ stationary.  It was even said to be his favorite drink!  It has been around for a lot longer than that though.  Being sweet – it has been used as a social gathering drink, a night-cap, or even a way to help children get to sleep faster.    I found one reference that mentions it in the House of Lords in 1670!

The color of the finished and strained Bounce!
The color of the finished and strained Bounce!

For my experiment, I based my batch on the recipe that peaked my interest in the first place.  A wonderful cooking blog, “Outlander Kitchen” – where she cooks/makes her way through the “Outlander” books by Diana Gabaldon.  http://outlanderkitchen.com  She made a batch and then had others post their outcomes.  It was fantastic!  I had to try it.  And she even had the recipe from the Washington’s and some great tips.  If you are going to try to make it – I would definitely suggest starting there.  I used whiskey – like she recommends – a very cheap one, frozen cherries and let the batch sit almost 7 months.  In all honesty… I forgot about it at the six month mark. 🙂

De-Cherrying the Cherry Bounce and the first straining effort
De-Cherrying the Cherry Bounce and the first straining effort

First thing we did was strain all the cherries out of the liquid – SAVE the cherries! 🙂  You’ll thank me later – they are a scrumptious treat.  I ended up filtering three times – twice through multiple layers of cheese cloth and finally with coffee filters so it was clear.

Bottling the Bounce!
Bottling the Bounce!

It’s a bit sweet and has a bit of a kick but if you like that kind of a thing, you’ll like it!  I’ve heard sweet vs. sour cherries produce dramatically different tastes. I used dark cherries – next time I’m going to try sour.  But for now – enjoying it and the cherries either plain, on ice cream or mashed up in ice cream! 🙂

The finished products!
The finished products!

Sláinte!

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