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Drink

Cherry Bounce

A cherry liqueur made by macerating wild cherries in whiskey and sweetening with a sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Cherry Bounce

Ingredients

Directions

Steep the cherries

  1. Add enough whiskey to cover the wild cherries in a container.

  2. Let the mixture soak for two to three weeks.

  3. Drain off the liquor and set it aside.

  4. Mash the cherries without breaking the stones.

  5. Strain the mashed cherries through a jelly bag.

Blend and bottle

  1. Combine the strained cherry juice with the drained liquor.

  2. In a separate pot, make a syrup by boiling water and sugar until dissolved.

  3. Stir the syrup into the cherry liquor mixture.

  4. Bottle the mixture and tightly cork it.

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

Wild cherries
Provide the main fruit flavour and juice that gives the drink its colour and tartness.
Whiskey
Extracts flavour from the fruit during soaking and acts as the preserving alcohol.
White sugar
Sweetens the drink and balances the cherries' tartness.

“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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