Go Back

Cherry Bounce

A classic American colonial cordial made by infusing fresh cherries, sugar, and brandy or bourbon for a smooth, ruby-red liqueur perfect for sipping or mixing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 21 1.5-ounce servings
Course: Beverage, Cordial
Cuisine: American Colonial
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Infusion
  • 2 lb fresh cherries pitted and halved
  • 1 cup granulated sugar
  • 2 cups brandy or bourbon whiskey
  • 1/4 tsp whole nutmeg or 1/8 tsp ground nutmeg
  • 2 whole cloves optional
  • 1 cinnamon stick broken into pieces (optional)

Equipment

  • 1-quart glass jar with tight-fitting lid
  • Cherry pitter or small sharp knife
  • Measuring cups and spoons
  • Wooden spoon
  • Cheesecloth
  • Fine-mesh strainer or colander
  • Funnel
  • Glass bottles for storage

Method
 

  1. Sterilize a 1-quart glass jar and lid by rinsing with hot water; let dry completely.
  2. Place half of the pitted, halved cherries in the jar and sprinkle with half of the sugar.
  3. Add the remaining cherries and top with the remaining sugar; stir gently with a wooden spoon to coat the fruit.
  4. Add nutmeg, cloves, and cinnamon stick, if using.
  5. Pour brandy or bourbon over the cherries until the fruit is completely submerged.
  6. Seal the jar tightly, shake gently to combine, and store in a cool, dark place.
  7. Shake the jar every 2–3 days for the first 2 weeks to help the sugar dissolve, then once a week thereafter.
  8. After 6–8 weeks, line a strainer with cheesecloth and strain the liquid into a bowl without pressing on the fruit.
  9. Funnel the clear cordial into clean glass bottles, seal, label with the date, and store in a cool, dark place.
  10. Serve chilled, over ice, or use in cocktails. Refrigerate opened bottles for up to 6 months.

Notes

The strained cherries are mildly boozy and can be folded into cakes or ice-cream toppings. For a spiced variation, add a star anise or a slice of fresh ginger during infusion.