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Drink

Cherry Bounce

A cherry liqueur made by steeping cherries in brandy and rum, sweetened with sugar.

From an old cookbook · modernised transcription
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Why it works: Brandy and rum are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,058 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Cherry Bounce

Ingredients

Directions

Prepare the juice

  1. Pit the cherries and place them in a jar.

  2. Place the jar in a pot of boiling water.

  3. Boil the water around the cherries until the juice is extracted.

  4. Strain the juice.

Make the liqueur

  1. Add 4 pounds of sugar to a gallon of the juice and boil.

  2. Skim the mixture, then add whole spice, 1 quart of brandy, and 1 quart of rum.

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. Brandy + rumtop 5% of all pairs
    Smell alikemoderate
    Cooked together1,058 recipes

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

  2. Sugar + rumtop 14% of all pairs
    Smell alikelow
    Cooked together2,908 recipes

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

  3. Sugar + brandytop 19% of all pairs
    Smell alikelow
    Cooked together11,939 recipes

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

Sugar and brandy barely smell alike, yet cooks put them together in 11,939 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Cherries
Provide the fruit juice that forms the base of the liqueur.
Sugar
Sweetens the juice and helps preserve the finished liqueur.
Brandy
Adds alcohol that extracts flavor and helps preserve the liqueur.
Rum
Adds alcohol and additional depth of flavor to the liqueur.

“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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