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Cherry Bounce

Cherry bounce is a delightful colonial-era liqueur made from fresh cherries, spirits, and sugar, perfect for sipping or mixing into cocktails.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 1 quart
Course: Beverage
Cuisine: American Colonial
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds about 4 cups fresh cherries, pitted
  • 2 cups brandy or bourbon 80 proof minimum
  • 1 cup granulated sugar

Equipment

  • 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

Method
 

  1. Wash the fresh cherries thoroughly under cool running water and pat them dry.
  2. Pit each cherry and reserve the cherries in a large bowl, discarding the pits.
  3. Wash the glass jar with hot soapy water, rinse it, and let it air dry.
  4. Pour all the pitted cherries into the sterilized jar, filling it about halfway.
  5. Pour the brandy or bourbon over the cherries until the jar is nearly full, leaving one inch of headspace.
  6. Sprinkle the granulated sugar over the mixture and stir gently until most of the sugar dissolves.
  7. Screw the lid on tightly and label the jar with the date and contents.
  8. Store the sealed jar in a cool, dark cupboard or pantry for at least three months.
  9. Every week or two, gently shake the jar to redistribute the ingredients.
  10. After three months, strain the mixture through cheesecloth or a fine mesh strainer into a large bowl.
  11. Pour the strained cherry bounce through a funnel into clean glass bottles and seal tightly.

Notes

Cherry bounce improves with age and can be enjoyed chilled or mixed in cocktails.