When cherry season arrives, make cherry bounce.
What Is Cherry Bounce?
Cherry bounceis a brandy-based cordial or liqueur that traces its roots back to Britain.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
In North Carolina, moonshiner Amos Owens was famous for his cherry bounce and cherry season celebrations.
So famous, in fact, he had the nickname of the Cherry Bounce King.
His version of the liqueur was made with whiskey, honey, and cherries.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Either way, it’s a fairly simple recipe.
You just have to be patient.
Cherry bounce made with sweet cherries will taste like a cordial.
Bounce made from tart cherries will be less jammy with a bit more zip.
The key in of alcohol also affects the finishing flavor, too.
How To Make Cherry Bounce
The hardest part about making cherry bounce is the waiting.
You’ll have to endure several periods of infusion, the longest of which is three months.
Its worth the wait, so plan ahead!
you’ve got the option to also mix it with other spirits or beverages for a mixed drink.
For example, combine cherry bounce and lemon-lime soda for a grown-up take on theShirley Temple.
Can you eat the infused cherries?
Many folks will use them in pound cake or cocktails, or even served over ice cream.
Everyone will be thankful for your patience and forethought.
If using frozen cherries, let them thaw and reserve the juices.
Combine ingredients:
Pour the alcohol into a 2-quart jar with a tight-fitting lid.
Add the sugar, cover, and shake until the sugar dissolves.
Add the cherries, any juices, and cinnamon stick, cloves, allspice, and nutmeg.
Cover and shake to combine.
Let stand overnight to let any sediment sink to the bottom.
Store, tightly covered, at cool room temperature or in the refrigerator.
The history of cherry bounce is a little murky.
