Cherry Bounce
Dating to the late seventeenth century in England, Cherry Bounce is a homemade liqueur made with tart cherries, sugar, spices, and spirit. I make two different versions: rye with vanilla bean and brandy with warming spices. Both are positively ambrosial and a beautiful taste of summer on a cold winter’s night.
INGREDIENTS
Rye version
1-L rye whiskey (80-90 proof)
¾ cup sugar
1-1½ lb. sour cherries, stemmed and pitted
1 vanilla bean, split lengthwise, seeds scraped
Brandy version
1-L French brandy (80-90 proof)
¾ cup sugar
1-1½ lb. sour cherries, stemmed and pitted
Mix of allspice, clove, nutmeg, cinnamon
ABV LEVEL
Put sugar in a two-quart jar. Add a little spirit and stir to start the dissolution process. Add cherries. Add spices. Add the rest of the spirit. Seal jar. Store in a cool, dark place, agitating a few times a day for the first couple weeks or until sugar is dissolved. Let steep for at least 2 months, or up to five months. When ready, strain out the solids and bottle.
Keeps well at cool temps, best if used within a few months after straining.