Cherry Bounce
Ingredients
Directions
Prepare
Crush the cherries, beating hard enough to crack all the pits.
Mix the crushed cherries with the sugar and add the whiskey.
Stir well and transfer to a large jug or demijohn.
Steep and bottle
Cork it tightly and let it stand for a month, shaking it every day.
After a month, let it stand undisturbed for another month.
Strain off the liquid and bottle it.
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
- Morello or other rich sour cherries
- Provide tartness and deep fruit flavour that balances the sweetness.
- Black sweet cherries
- Add sweetness and body to the fruit base.
- Sugar
- Sweetens the liquor and helps draw juice from the cherries.
- Whiskey
- Acts as the solvent that extracts flavour from the fruit and preserves the mixture.
The step that matters
Crushing the cherries. Beating hard enough to crack the pits releases the almond-like aroma and flavour compounds from the kernels, adding depth to the finished liqueur. Cracking only the flesh would leave the infusion flatter.
“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.
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.