Cherry Bounce
Ingredients
Directions
Prepare the cherries
Stew the Morella and black cherries together.
Bruise the cherries through a funnel into a demijohn using a stick to extract the liquid from the stones.
Steep in whiskey
Pour 1 gallon of rectified whiskey over the cherries.
Let the mixture stand for several months.
Pour off the liquid and shake the cherries out of the demijohn.
Extract and finish
Cover the cherries with water and bruise them well, crushing some of the stones if possible.
Let the mixture stand for 1 hour, then strain the liquid.
Add 5 lbs of sugar to the strained liquid and mix well.
Allow the mixture to stand until settled before using.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Morella cherries
- Provide the main cherry flavor and tartness that define the bounce.
- Black cherries
- Add deeper cherry flavor and body to the fruit base.
- Rectified whiskey
- Extracts flavor from the cherries and preserves the liquid against spoilage.
- Sugar
- Adds sweetness that balances the tart cherry and alcohol.
The step that matters
Letting the mixture stand for several months. Alcohol slowly draws flavor and color out of the cherry flesh and skins over time; cutting this short leaves a thin, harsh liqueur.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.