Cherry Bounce
Ingredients
Directions
Prepare the cherry liquor
Cover the wild cherries with whiskey and let soak for 2 to 3 weeks.
Drain off the liquor and mash the cherries without breaking the stones.
Strain the mashed cherries through a jelly bag and combine this liquor with the drained liquor.
Sweeten and bottle
Make a syrup by boiling 1 gallon of water with 1 pound of sugar until dissolved.
Stir the syrup into the cherry liquor and bottle it tightly.
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 aroma that infuse into the whiskey during soaking.
- Whiskey
- Extracts flavor from the cherries and acts as the preserving alcohol base.
- White sugar
- Sweetens the liqueur and balances the sharpness of the cherry and whiskey.
The step that matters
Keep the stones intact when mashing. Cherry stones contain compounds that can release bitter, almond-like notes if crushed, so mashing gently keeps the flavor clean.
“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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