Name: Cherry Bounce
Ingredients: three pounds of loaf-sugar slightly pounded; two gallons of double-rectified whiskey

Cherry Bounce

Ingredients

three pounds of loaf-sugar slightly pounded
two gallons of double-rectified whiskey

Directions

Prepare the cherries

Take a peck of morella cherries and a peck of black hearts.
Stone the morellas and crack the stones.

Steep

Put all the cherries and the cracked stones into a demi-john, with three pounds of loaf-sugar slightly pounded or beaten.
Pour in two gallons of double-rectified whiskey.
Cork the demi-john.
Wait six months for the cherry-bounce to be fit to pour off and bottle for use; the older it is, the better.

By Eliza Leslie. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

Explore the science

What each ingredient does

Morella cherries (in the method): Provide the main fruit flavour and colour for the bounce.
Black hearts (in the method): Add more cherry fruit flavour to the infusion.
Loaf-sugar: Adds sweetness and helps draw flavour out of the cherries.
Double-rectified whiskey: Acts as the solvent that extracts flavour from the cherries and preserves the mixture.

“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.