Cherry Bounce Recipe

Cherry Bounce Recipe:

History & Fun Facts:
Cherry Bounce is a traditional American liqueur that dates back to the Colonial era. It is believed to have originated in the eastern regions of the United States where wild cherries were abundant. The recipe was often passed down through generations and was popular among early settlers.

Fun Fact: Did you know that the little wild cherry used in making Cherry Bounce contains stone kernels that naturally contain alcohol? This unique characteristic makes it an ideal ingredient for creating this delicious liqueur.

Ingredients:
- 1/2 pint (approximately 1 cup) of cherries
- 1 1/2 pints (approximately 3 cups) of good quality whiskey
- Sugar (to taste)
- Whole spice (to taste)
- Cloves (with the heads removed)
- Stick cinnamon

Instructions:

1. Begin by washing the cherries carefully to remove any dirt or impurities. Make sure to drain them properly before proceeding.

2. Next, generously coat the cherries with sugar. The sugar will not only add sweetness to the liqueur but will also help in the preservation process.

3. Add the whole spice, cloves (with the heads removed), and stick cinnamon to the cherry mixture. Be cautious with the number of cloves, as they can overpower the other flavors. Adjust the amount of spices to your personal taste preferences.

4. In a separate container, mix the sugared cherries with the whiskey. Use approximately half as many cherries as the amount of whiskey. For instance, if you have a quart bottle of whiskey, add a scant half pint (about 1 cup) of sugared cherries.

5. Seal the bottle tightly to prevent any air from entering. It is essential to allow the flavors to infuse properly. Let the mixture stand for at least two months in a cool and dark place. This will ensure that the cherries impart their flavor and the alcohol absorbs the spices.

6. After the initial two months, open the bottle and give it a good shake. Taste the Cherry Bounce, and if necessary, adjust the sweetness by adding more sugar. Remember, taste preferences may vary, so feel free to experiment with the sweetness level.

7. Seal the bottle again and allow it to age for another month. The longer it ages, the more the flavors will meld and develop, resulting in a finer Cherry Bounce. It is not recommended to consume it before the three-month mark.

8. Once the aging period is complete, your homemade Cherry Bounce is ready to be enjoyed. Pour it into small glasses or serve it over ice for a refreshing treat. Remember to shake the bottle well before each serving to distribute the flavors evenly.

Similar Recipe Dishes:
- If you enjoy making homemade liqueurs using fruit, you might also like to try making Raspberry Liqueur or Plum Brandy. These recipes involve similar processes of infusing fruit with alcohol and sugar to create delightful homemade drinks.

- Cherry-infused spirits are also popular in other cultures. Cherry Vodka is a favorite in Eastern European countries, where cherries are steeped in vodka for several weeks, resulting in a rich, fruity liquor.

- For a non-alcoholic option, you can create a Cherry Syrup by simmering cherries with sugar and water. This syrup can be used in cocktails, as a topping for desserts, or as a base for refreshing beverages.