Cherry Bounce

So, it is the weekend, and for once, I have NO PRESSING fires to deal with. I shall perform a minor miracle and relax, enjoying the last few pleasant days of the year—mid-70s during the day and mid-40s at night.

With such glorious weather comes an urge to roll out the grill and prepare a spousal, non-approved meal: steak and grilled squash from the grill, microwaved potato, and a fresh salad. All that is missing is an appropriate drink. Bourbon comes to mind, but I do want something lighter. Perhaps a Cherry bounce.

As per Wikipedia:

Cherry Bounce is a type of liqueur made by infusing old French brandy with Prunus cerasus (sour cherry), cinnamon, nutmeg, and sugar. Some recipes use rum, whiskey or vodka instead of brandy.

The English hamlet of Frithsden claims to have originated the Cherry Bounce. A lane leading off the Old High Street in nearby Hemel Hempstead is named Cherry Bounce and is shown having had this name in maps dating back to the early 19th century. The drink, however, is at least a century older. “Cherrybounce” is recorded as an individual’s nickname in a House of Lords report in 1670.

The name of the drink may derive from an 18th-century definition of the term bounce which meant a “sharp blow”. The name of the drink would thus impart a meaning similar to the modern term “shot”.

It should be noted that, like all good things, cherry bounce only comes to those who plan ahead and wait. In July, I acquired several quarts of lovely local cherries and set some aside in bourbon to make cherry liqueur and some kicking cherries for Manhattans.

As a drink, I shall use one or two shots of my cherry bounce to a Collins glass of ice and sparkling water, stir, garnish with a cherry and perhaps a sprig of mint, and enjoy.

Cherry Bounce

Cherry Bounce is a sweet, flavored homemade liqueur made by macerating pitted cherries with sugar and whiskey for three months or more (The Longer, the better). This process creates a flavorful cherry-infused cordial that can be enjoyed over ice or cocktails!

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Prep Time 15 minutes mins

Maceration 120 days d

Total Time 120 days d 15 minutes mins

Course Drinks, Ingredient

Cuisine Southern

Servings 1 qt

Calories 1796 kcal

Ingredients

  

1x2x3x

• 2 cups Cherries Pitted, sweet, or tart
• 2/3 cup Granulated sugar
• 2-3 cups Bourbon Good Quality

Instructions

 

• In a quart jar, combine pitted cherries and granulated sugar. 
• Top with whiskey, leaving about 1 inch of headspace.
• Cover the jar tightly with a lid and shake well.
• Place the jar in a cool, dark place for at least 3 months, allowing it to mature for up to 1 year. 
• Shake the jar occasionally during this period to help dissolve the sugar and enhance flavor development.
• To serve, strain cherries out. Then, pour over ice or in your favorite cocktail

Notes

Just a little Southern trifle.

Pour over ice and sip, or add to sparkling water, or use in Manhattens.

Use the cherries as garnish or as a unique topping for ice cream.

Nutrition

Calories: 1796kcalCarbohydrates: 177gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 6mgPotassium: 625mgFiber: 6gSugar: 168gVitamin A: 177IUVitamin C: 19mgCalcium: 37mgIron: 1mg

Keyword Alcohol, Cherry, Drink

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