Cherry bounce is a delightful colonial-era liqueur that combines fresh cherries with spirits and sugar to create a naturally sweet, fruity drink perfect for sipping or mixing into cocktails. This old-fashioned recipe requires minimal effort and patience, transforming simple ingredients into something that tastes like summer in a bottle.
Whether you’re interested in preserving the cherry season or crafting homemade gifts, this recipe delivers impressive results with just a few steps and some time. Let’s explore how to make this timeless favorite.
Why You’ll Love This Recipe
Cherry bounce offers a unique way to capture the essence of fresh cherries and turn them into a versatile spirit you’ll reach for again and again.
- Requires minimal hands-on time with maximum flavor impact
- Uses simple, affordable ingredients you likely have on hand
- Creates a beautiful gift that impresses friends and family
- Works beautifully in cocktails, as a dessert topping, or sipped straight
- Improves with age, becoming smoother and more complex over months
My Experience Making This Recipe
I first made cherry bounce on a whim after discovering a mason jar recipe from my grandmother’s cookbook tucked away in a kitchen drawer. The simplicity of combining just three ingredients struck me as almost too easy, yet the final product was absolutely stunning.
The transformation happens quietly in your pantry as the cherries release their juice and the alcohol draws out every bit of flavor and color. When I opened the first bottle three months later, the aroma hit me immediately, rich and concentrated in a way that reminded me why people have been making this for centuries.
My friends couldn’t believe I’d made it myself, and I loved sharing the bottles with personalized labels on the holidays. The best part? Each batch tastes slightly different depending on the cherry variety and ripeness, so you’re never making the exact same drink twice.
Recipe Overview
- Recipe Name: Cherry Bounce
- Servings: Makes approximately 1 quart
- Prep Time: 15 minutes
- Infusing Time: 3 months
- Total Time: 3 months and 15 minutes
- Course: Beverage
- Cuisine: American Colonial
- Alcohol Content: Approximately 20% ABV per serving
Equipment You Will Need
- One quart-sized glass jar with tight-fitting lid
- Cherry pitter or small knife
- Cheesecloth or fine mesh strainer
- Large bowl for straining
- Funnel for bottling
- Glass bottles for storage
- Measuring cups and spoons
- Wooden spoon for stirring
Ingredients for Cherry Bounce
- Fresh cherries, pitted: 2 pounds (about 4 cups)
- Brandy or bourbon, 80 proof minimum: 2 cups
- Sugar, granulated: 1 cup
Ingredient Notes and Substitutions
- Fresh cherries are essential for this recipe because they provide the natural pectin, acid, and flavor that make cherry bounce special. If fresh cherries aren’t available, frozen pitted cherries work nicely, though the final product won’t have quite as bright a color.
- Brandy or bourbon are traditional choices because their higher proof helps extract flavor while preserving the mixture. Rum or rye whiskey offer interesting alternatives with different flavor profiles, though avoid anything below 80 proof as it won’t provide adequate preservation.
- Granulated sugar dissolves quickly and distributes evenly throughout the liquid. Honey or other sweeteners will change the flavor profile noticeably, so stick with granulated sugar for the most authentic result.
How to Make Cherry Bounce
Step 1: Prepare Your Cherries
Start by washing your fresh cherries thoroughly under cool running water and patting them dry with paper towels. Pit each cherry carefully using a cherry pitter or the tip of a small knife, reserving the cherries in a large bowl and discarding the pits.
Step 2: Sterilize Your Jar
Wash your glass jar with hot soapy water, then rinse it thoroughly and place it upside down on a clean kitchen towel to air dry. A clean jar prevents unwanted bacterial growth during the long infusion period.
Step 3: Add Cherries to the Jar
Pour all the pitted cherries into your sterilized jar, filling it about halfway. The cherries will release juice as they sit, so don’t worry if they seem to take up less space than you expect.
Step 4: Pour in the Alcohol
Slowly pour the brandy or bourbon over the cherries until the jar is nearly full, leaving about one inch of headspace at the top. The alcohol will begin extracting color and flavor immediately as it mingles with the cherry juice.
Step 5: Add Sugar
Sprinkle the granulated sugar evenly over the mixture and stir gently with a wooden spoon until most of the sugar dissolves. Some sugar crystals will remain on the bottom, and that’s perfectly fine as they’ll continue dissolving over the coming weeks.
Step 6: Seal and Label
Screw the lid on tightly and label the jar with the date and contents using a piece of tape and a permanent marker. This label becomes important when you have multiple batches aging at different stages.
Step 7: Store in a Cool Location
Place the sealed jar in a cool, dark cupboard or pantry where it won’t be disturbed for at least three months. Avoid direct sunlight as it can fade the beautiful deep red color you’re trying to develop.
Step 8: Shake Occasionally
Every week or two, give the jar a gentle shake to redistribute the ingredients and help the sugar continue dissolving. You’ll notice the liquid becoming darker and more flavorful with each passing week.
Step 9: Strain and Bottle
After three months have passed, strain the mixture through cheesecloth or a fine mesh strainer into a large bowl, pressing gently on the cherries to extract all the liquid. Pour the strained cherry bounce through a funnel into clean glass bottles and seal tightly for storage.
Pro Tip: Save a few of the strained cherries and use them as a garnish for cocktails or desserts, as they’ll be infused with flavor and add a nice visual touch.
Tips for the Best Cherry Bounce
- Choose ripe, flavorful cherries at peak season for the deepest color and most complex taste. Underripe cherries will produce a lighter, less interesting final product.
- Don’t skip the pitting step, as whole cherry pits can impart a bitter almond flavor that overpowers the delicate cherry notes. Plus, nobody wants to bite into a pit while enjoying their drink.
- Keep the jar in a consistently cool spot rather than moving it around constantly. Temperature fluctuations can affect the infusion process and clarity of the final liquid.
- Resist the urge to open the jar and taste test before the three-month mark. The infusion needs time to fully develop its complex flavors and rich color.
- Use the highest quality brandy or bourbon you can afford since you taste the spirit directly in the final product. A cheap spirit will result in a cheap-tasting bounce.
- Shake the jar more frequently during the first month when sugar is still dissolving and the alcohol is actively extracting flavor from the cherries.
Common Mistakes to Avoid
- Using underripe or poor quality cherries produces a thin, lackluster flavor that no amount of time can fix. Quality ingredients are absolutely worth the extra cost here.
- Leaving the jar in bright sunlight fades the gorgeous deep red color that makes cherry bounce so visually appealing. A dark cupboard is your best bet for preserving that beautiful hue.
- Bottling too early before the infusion is complete results in a thin flavor and cloudy appearance. Three months is the minimum for good results, and five or six months produces something even better.
- Using spirits below 80 proof doesn’t provide adequate preservation and may result in spoilage or off-flavors developing over time. Always check the label before you start.
- Overcrowding the jar with too many cherries can prevent proper circulation of the alcohol and lead to uneven extraction. Stick with the proportions given for best results.
Serving Suggestions
Cherry bounce is wonderfully versatile and works beautifully in multiple contexts depending on your mood and occasion. Whether you’re entertaining or simply treating yourself, this liqueur adapts to your needs.
- Serve it chilled as an after-dinner digestif in small glasses to enjoy its complex flavors
- Mix it into cocktails as a fruity modifier for whiskey sours or champagne cocktails
- Drizzle it over vanilla ice cream or cheesecake for an elegant dessert topping
- Combine equal parts cherry bounce with sparkling water for a refreshing summer spritzer
- Use it in place of cherry liqueur in any cocktail recipe that calls for it
Variations to Try
- Add a cinnamon stick, whole cloves, and a star anise to the jar for a spiced version with warming notes that works beautifully in winter cocktails.
- Use half cherries and half raspberries for a mixed berry bounce with more complexity and tartness than all cherries alone.
- Include a small handful of cherry pits (uncracked) for a subtle almond note that adds depth and sophistication to the final product.
- Try dark cherries instead of regular sweet cherries for a deeper, richer flavor with less sweetness.
- Split the batch and add vanilla extract or almond extract to half for two distinct flavor profiles from one infusion base.
Dietary Adaptations
- Gluten-free: All ingredients in this recipe are naturally gluten-free, though always verify that your chosen brandy or bourbon is certified gluten-free if this is a concern.
- Dairy-free: Cherry bounce contains no dairy at all, making it suitable for anyone avoiding dairy products.
- Vegan: This recipe is completely vegan-friendly since it uses only plant-based ingredients with no animal products involved.
- Lower sugar: Reduce the sugar to half a cup if you prefer a less sweet final product, though the bounce won’t have quite as much body or preservation quality.
Storage and Reheating
Refrigerator
Once bottled and sealed, cherry bounce keeps beautifully in the refrigerator for up to two years. The cold slows any remaining oxidation and maintains the vibrant color and flavor you worked so hard to develop.
- Store in glass bottles with tight-fitting caps or corks
- Keep away from strong-smelling foods that might transfer flavors
- Check occasionally for any cloudiness or off-odors as a sign of spoilage
Freezer
Cherry bounce doesn’t freeze solid due to its alcohol content, but you can store it in the freezer for long-term preservation. The very low temperature essentially halts any flavor development or degradation.
- Use freezer-safe glass bottles with slightly more headspace than you would for refrigerator storage
- It will keep frozen for several years without any quality loss
- Thaw in the refrigerator before opening to avoid temperature shock
Reheating
Cherry bounce is meant to be served cold or at room temperature and doesn’t require any reheating. Simply chill it in the refrigerator for thirty minutes before serving or enjoy it at room temperature straight from the bottle.
- Never heat cherry bounce as this will damage the delicate flavors and cause alcohol to evaporate
- Chill glasses in the freezer before pouring for the best serving temperature
- Open bottles will gradually oxidize, so use within a few weeks of opening
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 95 |
| Total Fat | 0g |
| Saturated Fat | 0g |
| Carbohydrates | 8g |
| Fiber | 0g |
| Sugar | 7g |
| Protein | 0g |
| Sodium | 2mg |
| Cholesterol | 0mg |
The nutrition information above reflects one serving (approximately 2 ounces) of finished cherry bounce. Individual batches may vary slightly based on cherry ripeness and the specific spirit used.
Frequently Asked Questions
Can I use canned or frozen cherries instead of fresh?
Frozen pitted cherries work reasonably well and save you the pitting time, though the final product won’t have quite as bright a color or as complex a flavor as fresh cherries. Canned cherries packed in syrup aren’t recommended since the added sugar and preservatives will throw off the balance of your recipe.
What’s the difference between cherry bounce and cherry liqueur?
Cherry bounce is a homemade infusion made with whole cherries, brandy, and sugar, while commercial cherry liqueurs are typically made in larger facilities with concentrated cherry juice and additional flavorings. Cherry bounce has a fresher, more rustic flavor with visible cherry particles in the final product.
Can I speed up the infusion process?
You can steep the jar in a warm (not hot) location to speed things up to six or eight weeks, but rushing the process results in a thinner flavor profile that tastes more raw and less developed. Patience really does pay off with this recipe.
Why is my cherry bounce cloudy instead of clear and beautiful?
Cloudiness usually indicates particles from the cherry solids that weren’t fully strained out, or it can result from a secondary fermentation if the alcohol content was too low. Straining through cheesecloth twice or using a coffee filter for the final bottling creates a clearer product.
Can I use this recipe with other types of fruit?
Absolutely, blackberries, raspberries, and plums all work wonderfully using the same basic method and proportions. The infusion time may vary slightly based on the fruit’s texture and juice content, so start checking at the two-month mark.
How do I know if my cherry bounce has gone bad?
Any cloudiness beyond what you’d expect from particles, a vinegary or off smell, or visible mold on the liquid surface are signs of spoilage. Properly made cherry bounce with adequate alcohol content rarely spoils, but always trust your senses.
Can I make smaller batches in smaller jars?
Yes, this recipe scales down easily for smaller batches, using the same ratios of cherries, alcohol, and sugar. Just make sure your jar is still at least half-full to allow proper infusion.
Final Thoughts
Cherry bounce represents more than just a recipe; it’s a connection to colonial kitchens and a celebration of simple ingredients transformed into something extraordinary through time and patience. Making a batch is one of the most rewarding kitchen projects you can undertake, requiring minimal active work while delivering maximum flavor and joy.
I encourage you to pick up some fresh cherries at your next farmers market and start your own batch brewing in a quiet corner of your pantry. Whether you make this for yourself, as gifts for friends, or as an addition to your home bar, you’ll quickly understand why people have been making cherry bounce for centuries. Try our chili seasoning recipe or ham salad recipe when you’re ready to explore more homemade creations beyond beverages.
Cherry Bounce
Ingredients
Equipment
Method
- Wash the fresh cherries thoroughly under cool running water and pat them dry.
- Pit each cherry and reserve the cherries in a large bowl, discarding the pits.
- Wash the glass jar with hot soapy water, rinse it, and let it air dry.
- Pour all the pitted cherries into the sterilized jar, filling it about halfway.
- Pour the brandy or bourbon over the cherries until the jar is nearly full, leaving one inch of headspace.
- Sprinkle the granulated sugar over the mixture and stir gently until most of the sugar dissolves.
- Screw the lid on tightly and label the jar with the date and contents.
- Store the sealed jar in a cool, dark cupboard or pantry for at least three months.
- Every week or two, gently shake the jar to redistribute the ingredients.
- After three months, strain the mixture through cheesecloth or a fine mesh strainer into a large bowl.
- Pour the strained cherry bounce through a funnel into clean glass bottles and seal tightly.