Cherry Bounce
Ingredients
Directions
Prepare the cherries
Stew the Morella and black cherries, then bruise them through a funnel into a demijohn using a stick to extract the liquid from the stones.
Pour 1 gallon of rectified whiskey over the cherries and let it stand for several months.
Make the liqueur
After the resting period, pour off the liquid and shake the cherries out of the demijohn.
Cover the cherries with water and bruise them well, crushing some of the stones if possible.
Let the mixture stand for 1 hour, then strain the liquid.
Add 5 lbs. of sugar to the strained liquid and mix well.
Allow the mixture to settle before using.
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
- Morella cherries
- Provide the main fruit flavor and juice that forms the base of the liqueur.
- Black cherries
- Add additional fruit juice and flavor depth to the base.
- Rectified whiskey
- Acts as the alcohol base that extracts and preserves the cherry flavor over months.
- Sugar
- Adds sweetness and balances the sharpness of the cherry and alcohol.
The step that matters
Pour off the liquid and shake the cherries out of the demijohn. Leaving the cherries in too long or handling them roughly can cloud the liqueur and add bitter, harsh flavors from the stones and skins, so the liquid should be separated carefully.
“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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