Cherry Bounce is an easy homemade cherry liqueur (or maybe ‘moonshine’) with a long history and delicious flavor! Perfect for gifts too.
I originally discovered Cherry Bounce when considering how to use a batch of tart pie cherries I picked at the first of the summer many years ago.
There never seem to be as many as you think after several hours of picking.
Their short season made me want to stretch them out through the year.
I discovered this easy, delicious liquor infusion recipe. After reading about its long historical roots I had to make it.
Since originally making Cherry Bounce I’ve now made it many times for gifts too!
What is Cherry Bounce?
Cherry Bounce is a homemade cordial or liqueur. It’s made with a choice of vodka, bourbon, rum, brandy or whiskey as the main liquor.
Combined with sugar and pie cherries, it’s mixed together and shaken or stirred daily. Left to sit Cherry Bounce develops a wonderful flavor.
History of Cherry Bounce
This recipe was originally shared on BoulderLocavore.com to honor George Washington’s birthday. Cherry Bounce, a preserved liquor, dates back to his days.
Notes in the diary of Martha Washington referenced a recipe for making a large batch of Cherry Bounce using 20 pounds of cherries, cognac, sugar, cinnamon, and nutmeg and crushed cherry stones (no wonder George wore wooden teeth).
Cherry Bounce was often made when cherries were ripe and timed to be ready at Christmas time.
This version is more simple but just as delicious as I’m sure there’s was!
Ingredients in this Cherry Bounce Recipe
This recipe uses:
- Bourbon
- Pie Cherries
- Sugar
NOTE: to use the cherries after they have infused, pitting the cherries before making Cherry Bounce is advised.
Difference between Pie Cherries and Other Cherries
Pie cherries are tart instead of sweet like cherries you’d eat directly.
Their sour flavor requires more sugar but it preferred for baking and this infusion recipe.
Frozen Pie Cherries Can be Substituted
Finding fresh pie cherries can be difficult in stores. You-pick farms or Farmer’s Markets are the best bet in season.
Try a store like Whole Foods as well.
If they are not available frozen, thawed pie cherries can be substituted.
Making Cherry Bounce with Bourbon
I chose bourbon, feeling cherries and bourbon are like twins separated at birth; they belong together.
The smell of Cherry Bounce is like a Manhattan cocktail; heavenly.
Over time, the flavors blend together to make a not-overly-sweet-not-overly-boozy tasting liqueur.
The flavor reminds us of the deep Bourbon roots of our country’s South.
How to Make Cherry Bounce – Step by Step
For a detailed printable recipe refer to the recipe card at the end of the blog post.
- Place the fresh cherries and sugar in a glass jar with lid; mix.
- Add Bourbon; stir together.
- Seal the jar. Place in a cool dark place.
- Stir daily to dissolve the sugar.
- Allow to sit for 3 months. Strain into a clean jar when done.
Use the Infused Cherries!
Once the Cherry Bounce is done, be sure to use the liquor-soaked cherries!
They are great over ice cream, on other desserts or added to cocktails.
A Special Christmas Gift Idea
Cherry Bounce was often made and timed to be ready at Christmas time.
It’s delicious within a few weeks but better after a long aging.
Timing it for the Holidays
Make a master batch or smaller batches and plan for them to have at least 3 months to infuse.
A large batch can be divided between smaller, decorate bottles or in Mason jars.
It’s simple and affordable to make, but a more unique infusion.
Bourbon lovers and historians alike will appreciate a batch!
The boozy cherries are great on ice cream too.
More Drink Recipes You’ll Love
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- Wassail: a Classic Holiday Drink
- Homemade Spiced Pear Vodka
- Homemade Coffee Liqueur: You’ll Never Buy It Again!
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Cherry Bounce
Ingredients
- ½ quart Bourbon
- 1 quart Tart/Pie Cherries (pitted if wanting to use the cherries too)
- 1 ½ cups Sugar
- Jar with lid
Instructions
- Place cherries and sugar in the jar and mix.
- Add bourbon and stir together.
- Seal the jar. Place in a dark warm place. Stir daily until sugar is dissolved. Allow to sit for 3 months.
Nutrition
Originally published: February 21, 2011
Ellis Cowart says
Looking forward to check out the recipe
Dot says
Looking forward to making the Cherrie bounce for Christmas :_)
Toni Dash says
It’s worth the wait Dot!
Sara says
Just to clarify, when you say “seal the jar” you mean vacuum seal it closed or just make sure the jar has a lid that closes off the top?
Toni Dash says
To close the lid that goes with the jar to seal it.
Suzy says
This is such a great idea! Love how you made something different out of those tart cherries!
Stephanie Manley says
Thanks for sharing this. My Mom used to make this, but I couldn’t find her recipe. This is how she used to make it, I can’t wait to give this a try.
Cindy Hopper says
What a unique recipe! I can’t wait to try it.
Liz says
The timing is great! I’m starting another batch for my book club’s holiday gifts!
Katerina @ diethood .com says
Yes, please!! This looks SO GOOD!!
Julie says
What a great use of cherries! Can’t wait for my cherries to by ready, so I can make this!
Rachael Yerkes says
Yes please! I need one of these!
April says
I have never heard of this! It sounds AMAZING and I can’t wait to try it – especially since we are on the cusp of cherry season right now!
Reejo says
How is it possible that this mixture will keep for 3 months?
Toni Dash says
Alcohol does not go bad. Sugar is also a preservative. I have another recipe that is a old school recipe that infuses for a year! It does need to be kept in dark and cool conditions as noted however.
Mick Schindler says
What is the medicinal purpose of Cherry Bounce If any??
Toni Dash says
It makes a liqueur so I’ll let you decide if that has any ‘medicinal’ value, lol! Who knows what they thought about it back in George Washington’s era. I think it was still just booze.
Marie says
What a fun gift this would make!
Sue G says
Add the pits to the liquor, in fact save all your pits from pie making if you have a tree and add those too. The pits add more flavor.
robin says
I use Bings (I think) they are good to eat out of hand anyway, so I don’t add any sugar. I’m planning to crush the pits next time. (Wish I could find frozen cherries with the pits, I wouldn’t have to wait until spring.)
I never thought about it before but I do love a good Manhattan and I do love my cherry bounce.
My dil said it tastes like chocolate.
Just sayin.
Ed Hart says
I use two cans of sweet cherries in juice not syrup and one pound of stringed rock candy
along with two 5th. of American Blended Whiskey. Put everything in a one gallon glass jar. Put lid on loose, every two weeks stir with wooded spoon until rock candy has dissolved. You can use more or less rock candy depending on your taste. With this recipe it has a light sweetens but still has a bite to it. When done pour back into the original bottles along with some cherries. The balance of cherries goes into making fruit cake.
Marilyn says
Can one use frozen tart cherries in this ?
Toni Dash says
I’m sure you can Marilyn. Thaw them first!
Anonymous says
Fantastic…
Calogero Mira says
Cherry? Very good.
Chez Us says
I love cherry drinks and this is even more perfect w/bourbon! Where did you find tart cherries this time of the year? Frozen?
Thanks
MarmandeintheKitchen says
I love the combination of bourbon and cherries – this looks great!
Magic of Spice says
Absolutely love it 🙂 And I agree, those cherries would be wonderful over ice cream!
Eileen says
What a way to celebrate George's bithday – I love it! I think I could get into a little batch of Cherry Bounce. Love your photo's too. Beautiful!
Dagmarette @ The Finishing School says
a little taste of history 🙂
I like that the tart cherries balance out the sweetness, the last thing I like is for a drink to be too sweet!