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Drink

Cherry Bounce

A whiskey-based cherry liqueur made by macerating cherries and sweetening the infusion.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cherry Bounce

Ingredients

Directions

  1. Fill a demijohn with cherries.

  2. Pour whiskey over the cherries until full.

  3. Let it stand for three to four months.

  4. Afterward, draw off the liquid and sweeten to your taste.

Recipe from a historical cookbook (Internet Archive).

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

Cherries
Provide the fruit flavour and aroma that the whiskey draws out over months.
Whiskey
Acts as the alcoholic base that extracts and preserves the cherry flavour.
Sugar
Adds sweetness to the finished liqueur, added to taste after steeping.

“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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