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Cherry Bounce

Cherry Bounce is a luscious, old-fashioned liqueur made by steeping fresh cherries in bourbon or brandy with sugar until you have a beautifully ruby-hued spirit perfect for sipping or gifting. This historic American cordial dates back to colonial times and transforms simple summer cherries into a sophisticated drink that gets better with age.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 16 2 oz servings
Course: Beverage, Digestif
Cuisine: American, Colonial
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds fresh cherries sour cherries, sweet cherries, or a combination, pitted
  • 1 to 1.5 cups granulated sugar adjust based on cherry sweetness and personal preference
  • 750 ml bourbon or brandy mid-range quality works perfectly

Equipment

  • Two 1-quart glass jars with tight-fitting lids
  • Cherry pitter (optional)
  • Sharp paring knife
  • Fine mesh strainer or cheesecloth
  • Funnel
  • Bottles for storing the finished liqueur
  • Labels for dating your batch

Method
 

  1. Rinse the cherries thoroughly under cool water and remove any stems or leaves. Pit each cherry using a cherry pitter or by carefully slicing around the pit with a sharp knife and twisting the halves apart.
  2. Place the pitted cherries in a large, clean glass jar and add the sugar directly on top. Start with 1 cup of sugar if using sour cherries or 3/4 cup for sweet varieties.
  3. Pour the bourbon or brandy over the cherries and sugar, making sure all the fruit is completely submerged. Leave about an inch of headspace at the top of the jar.
  4. Secure the lid tightly and shake the jar vigorously for about 30 seconds to begin dissolving the sugar.
  5. Place the jar in a cool, dark location like a pantry or cupboard away from direct sunlight. Shake the jar once daily for the first two weeks to help the sugar dissolve completely and encourage even extraction.
  6. After two weeks, open the jar and taste the liqueur carefully. If it needs more sweetness, add sugar in 1/4 cup increments, shaking well to dissolve.
  7. Reseal the jar and return it to your storage spot for at least another 6 weeks, though 3 months total yields the best results. Shake the jar weekly during this period.
  8. When you're satisfied with the flavor (after 2-3 months), strain the liqueur through a fine-mesh strainer or several layers of cheesecloth into a clean bowl or pitcher. Press gently on the cherries to extract all the liquid.
  9. Use a funnel to transfer the finished Cherry Bounce into clean bottles, label with the date, and store in a cool, dark place where it will keep indefinitely.

Notes

Don't discard those boozy cherries after straining. They're phenomenal chopped and folded into ice cream, spooned over pound cake, or baked into brownies. The liqueur requires 2-3 months of infusion time but only 20 minutes of active preparation. Store finished Cherry Bounce in dark glass bottles to preserve the beautiful color. The flavor continues to mellow and improve over time.