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Cherry Bounce

A rum-based cherry liqueur made by steeping black rum cherries in rum and water, sweetened with loaf sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rum and sugar are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,908 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Cherry Bounce

Ingredients

Directions

Steep the cherries in rum

  1. Fill a 10-gallon keg half full with new rum. Add fresh black rum cherries until the keg is full and seal it tightly.

  2. Let it stand until spring.

Sweeten the juice

  1. Drain off the juice and remove the cherries.

  2. Soak the cherries in 2 gallons of water overnight.

  3. Add 2 pounds of loaf sugar to the juice for every gallon.

  4. Pour the sweetened juice back into the keg.

Finish and bottle

  1. Wash the cherries and strain the water into the keg.

  2. Seal the keg tightly and let it stand until fall.

  3. Bottle the mixture.

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

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.

  1. Rum + sugartop 14% of all pairs
    Smell alikelow
    Cooked together2,908 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

New rum
Acts as the solvent that draws flavor and color out of the cherries over time.
Black rum cherries
Supply the main fruit flavor, aroma and deep color of the liqueur.
Loaf sugar
Sweetens the juice and balances the tart flavor of the cherries.

“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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