Why it works: Sugar and rye work together. They rank in the top 25% of all ingredient pairs, and cooks put them together in 535 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓
Cherry Bounce
Ingredients
Directions
Macerate the cherries
Mash the cherries to crack the stones.
Mix the mashed cherries with the sugar and let it stand in a stone jar for 3 to 4 hours.
Age and bottle
Pour the rye whiskey over the mixture and let it stand for 8 months.
After 8 months, pour off the liquid and bottle it.
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
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Sugar + ryetop 25% of all pairsSmell alikemoderateCooked together535 recipes
Shared aroma: 1-penten-3-one (fish, pungent).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cherries
- Provide the fruit flavor and juice that blends with the whiskey.
- Sugar
- Draws juice out of the cherries and adds sweetness that balances the spirit.
- Rye whiskey
- Acts as the solvent and preservative, extracting flavor from the fruit over time.
The step that matters
Letting the mixture stand for 8 months. Flavor extraction and mellowing of the alcohol happen slowly. Bottling early leaves the liquor harsh and the fruit flavor underdeveloped.
“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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