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Cherry Bounce

Cherry bounce is a colonial-era drink that blends fresh cherries with spirits and sugar, creating a refreshing cordial that tastes like summer in a glass. This recipe requires minimal effort, stores beautifully, and tastes far better than anything you can buy at the store.
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Prep Time 30 minutes
Cook Time 14 days
Total Time 14 days 30 minutes
Servings: 16 2-ounce servings
Course: Drinks and Beverages
Cuisine: American Colonial
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds fresh cherries pitted (about 3 cups after pitting)
  • 1 cup granulated sugar
  • 1.5 cups brandy or bourbon 80 to 100 proof spirits work best

Equipment

  • One quart-sized glass jar with a tight-fitting lid
  • Cherry pitter or small paring knife
  • Cutting board
  • Measuring cups and spoons
  • Cheesecloth or fine mesh strainer
  • Funnel
  • Bottles for storage
  • Wooden spoon for stirring

Method
 

  1. Rinse your fresh cherries under cool water and pat them completely dry with paper towels.
  2. Remove the pit from each cherry using a cherry pitter or the tip of a small paring knife. Work over a bowl to catch any juices that escape.
  3. Into your clean quart jar, pour a layer of pitted cherries about one inch deep. Sprinkle half of the sugar over this layer, then add the remaining cherries, and top with the last of the sugar.
  4. Using the back of a wooden spoon, crush the cherries lightly to release their juices without pulverizing them into a paste.
  5. Pour the brandy or bourbon over the cherry mixture, filling the jar to within half an inch of the top.
  6. Screw the lid on tightly and write the date and contents on a label attached to the front.
  7. Place your sealed jar in a pantry, closet, or cupboard away from direct sunlight and heat at a temperature between 55 and 70 degrees Fahrenheit.
  8. Every few days, give the jar a gentle shake to redistribute the sugar and cherries. After two weeks, open the jar and taste a small amount by pouring a bit over ice.
  9. Line a fine mesh strainer with cheesecloth and slowly pour the liquid through, allowing the cherry-infused spirit to drip into a bowl below. Discard the cherry solids and pour the strained bounce into clean bottles.
  10. Cap your finished bottles and store them in a cool, dark location for an additional week before serving to allow the flavors to marry and mellow.

Notes

The longer cherry bounce ages, the better it tastes; a bottle that sits for three to six months develops remarkable complexity and smoothness. Choose ripe, fragrant cherries at peak ripeness for best results. Do not skip the drying step after rinsing as excess water on the fruit dilutes your final product. Use spirits between 80 and 100 proof for optimal extraction and preservation. Save the strained cherry solids and layer them with fresh sugar to create a delicious fruit preserve or topping for vanilla ice cream.