Cherry Bounce
Ingredients
Directions
Prepare
Add enough whiskey to cover 1 gallon of wild cherries.
Let soak for 2 to 3 weeks.
Make the liquor
Drain the liquor from the cherries.
Mash the cherries without breaking the stones.
Strain through a jelly bag.
Combine the strained cherry liquor with the drained liquor.
Sweeten and bottle
Make a syrup by boiling ½ cup of water with 1 pound of white sugar until dissolved.
Stir the syrup into the cherry liquor.
Bottle it and tightly cork the bottles.
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
- Wild cherries
- Provide the fruit flavor and color that the whiskey draws out during soaking.
- Whiskey
- Extracts flavor from the fruit and acts as the preserving alcohol base.
- White sugar
- Adds sweetness that balances the tartness and bitterness of the cherry liquor.
The step that matters
Mash the cherries without breaking the stones. Cherry stones contain compounds that taste bitter and can flavor the liquor harshly if cracked. Keeping them whole keeps the finished bounce smoother.
“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.
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