To honor the birthday of our first President, George Washington, I decided to make a batch of Cherry Bounce, a preserved liquor dating 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).
I came upon Cherry Bounce when considering how to celebrate a batch of tart pie cherries I picked at the first of the summer last year. There never seem to be as many as you think after several hours of picking when you consider the split second they are in season and wanting to parcel them out over the entire year.
Cherry Bounce is made with liquor (vodka, bourbon, rum, brandy or whiskey are all choices I’ve seen) sugar and pie cherries. It’s mixed together in a jar, stirred or shaken daily and left to sit and develop the wonderful flavor of the final cordial. I chose to make mine with bourbon, feeling cherries and bourbon are like twins separated at birth; they belong together. The smell of Cherry Bounce is like a Manhattan; heavenly. The flavor blends together over time to yield a not-overly-sweet-not-overly-boozy tasting drink reminding us of the deep Bourbon roots of our country’s South.
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. With some foresight and planning a batch of Cherry Bounce would make a perfect gift around the holidays (or to celebrate the presidents at this time of year too). 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 (to which I’m partial). 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.
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.
highplainsdrifters says
Martha was apparently quite the hostess. Lots of her recipes are staples in mid-atlantic homes. And the US Military Academy at West Point still serves a version of “Martha Washington sheet cake” about once a month. Cheers!
authorjaneward says
I've heard of cherry bounce! Glad to have your photos of the process and finished product. I'm heading out to Boulder at the beginning of April (first trip), and am also glad to have your archives of restaurants serving local seasonal food. A good starting point for planning where I'll eat when out there.
Lea Ann says
I've never heard of this! Great idea and what a beautiful drink. I'm a big cherry fan and would love to give this a try. Happy President's Day!
Becky says
Beautiful pictures and presentation. I love cherries, and this drink is a fitting tribute to President's Day!
ping says
First I've heard of cherry bounce. Why the “bounce”? Is it that one starts bouncing all over the place after a few? 😛
Fresh and Foodie says
I LOVE this! Bourbon is one of my favorite liquors, but I've never heard of this drink. Great idea and beautiful pictures.
Lisa @ Tarte du Jour says
Beautiful photos! And I want to know where you got the rusty ax? How clever of you to post a cherry recipe today! This drink looks sublime!
ladymorgiana says
Cherry Bounce looks so delicious and hell tonight I need booze as I froze myself almost to death while walking home in -16C brrrrr
Lacey @ dishfolio.com says
Very clever post! And the drink looks amazing! We'd love for you to share your recipe at dishfolio.com!
Eugene @ FoodandScent says
Amazing photos Toni! Very sexy drink with a playful name!
Nancy and Vijay says
Happy Presidents Day! I've heard of Cherry Bounce but never really knew much about it. Thanks for sharing this beautiful post 🙂
Chef Dennis says
hi Toni
What an incredible drink! I would love to see it with vodka, that would be like a cherrycello!
Congratulations on your Best of the Blogs on the Food News Journal!!! Pretty soon were going to see you on the cooking channel and I will be able to say I knew her before she was famous!
Dennis
Maggie at Eat Boutique says
so lovely. i've been making cherry bounce all these years and never knew it?! merci.
Katrina says
Ha! I love the addition of the George Washington Ax in there!! Great photos. Great post! – Katrina
Karen Harris says
First I got hooked on making Limoncello and now I'm going to have to give this a try. Thanks for the inspiration.
Lizzy says
Toni, what a gorgeous cordial…I bet those cherries are terrific on ice cream…YUM! Your pictures are magazine-worthy…love them 🙂
Cakewhiz says
Oh wow! Look how deep that shade of red is! It's beautiful and i am sure this drink is very refreshing 🙂
And i loveeeee that first pic with the axe on the table….So creative!
Susan says
I was just reading about making a blackberry vodka using this same technique! Boy, the options for booze are limitless! Buzzed and saved!
Kimberly says
Wow that looks delicious! I love this idea, may just have to give this a try!
The Mom Chef says
Oh my goodness, that looks absolutely fantastic. If it was good enough for George, it's way good enough for me. Beautiful photography too!
Kate @ Diethood.com says
I have never heard of this, but it looks gorgeous and sounds fantabulous! George knew what he was doing.
Susie Bee on Maui says
Beautiful!
Tami says
I love this stuff! I've been enjoying mine all winter since I made it during the peak of cherries season oh so long ago. Where do you live that you have access to such lovely cherries in Feb? I agree cherries + bourbon = heavenly. Plus the cherries themselves make great manhattan cherries.
Torviewtoronto says
beautiful presentation looks delicious
Brian @ howtobaker says
I love Colonial American history and making ye olde recipes! What's not to love with this one? Thanks for sharing an awesome drink!
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!
http://www.thefinishing-school.com
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!
Magic of Spice says
Absolutely love it 🙂 And I agree, those cherries would be wonderful over ice cream!
MarmandeintheKitchen says
I love the combination of bourbon and cherries – this looks great!
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
Calogero Mira says
Cherry? Very good. http://calogeromirafoodand.wordpress.com
Anonymous says
Fantastic…
Marilyn says
Can one use frozen tart cherries in this ?
Toni Dash says
I’m sure you can Marilyn. Thaw them first!
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.
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.
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.