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!
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!
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. 🙂
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.
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! 🙂