Cherry Bounce
Ingredients
Directions
Steep the cherries
Combine wild cherries and enough whiskey to cover them in a container.
Let the mixture soak for 2 to 3 weeks.
Drain off the liquor and set aside.
Mash the cherries without breaking the stones and strain through a jelly bag.
Make the syrup and combine
Combine the strained cherry juice with the reserved liquor.
In a separate pot, make a syrup by boiling ½ cup water with 1 pound of sugar until dissolved.
Stir the syrup into the cherry liquor mixture and bottle it.
Seal
Seal the bottles tightly with corks.
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 colour that the whiskey draws out during soaking.
- Good whiskey
- Acts as the solvent that extracts flavour from the cherries and helps preserve the liquor.
- White sugar
- Adds sweetness that balances the tartness of the cherries and the bite of the alcohol.
The step that matters
Soaking the cherries for 2 to 3 weeks. Flavour and colour pass from the fruit into the whiskey slowly, so a shorter soak gives a weaker, paler liquor. Keeping the cherries fully covered also keeps them from spoiling.
“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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