Two months ago I posted about my cherry bounce experiments and updated that about ten days later with my first update, concerning the second experiment. I was supposed to wait three months before bottling. Well, that didn’t happen. I figured two was enough. So, today I decanted my mash into 200ml bottles and tasted it.
There were two recipes being tested. The first was based on one supposedly from Martha Washington. It called for cooking the cherries and sugar for 20 minutes and using rye whiskey. The second came from a friend, which was his mother’s recipe. It called for cooking only enough to dissolve the sugar and used vodka for the alcohol. Both recipes called for fresh sour cherries, which I did not have and used dried tart cherries instead. Neither recipe made mention of the sugar, but if you have been following my rants here, you will know that I have a fondness for turbinado sugar, which is sugar that is much less refined than white sugar. It is brown and granular with large grains and retains more of the molasses flavor. I especially like it in my Sazerac Cocktail recipe.
I strained out the cherry mash from both of my cherry bounce experiments and transferred the “juice” to bottles for future consumption. Unlike my dad, who was the inspiration for this experiment, I elected not to dispose of the strained cherry mash by bundling it up in cheesecloth and attempting to toss it onto the roof of the building on the other side of Bourbon Street. (This was to hide his foray into adult beverages at age 12. It didn’t make it, by the way.) Instead, I saved it in jars in the refrigerator. Janis plans to use it over ice cream—and probably a few other things she will eventually dream up. In both cases, the liquid came out a muddy reddish color because I didn’t strain it through a fine mesh, only a colander.
Now for the good part, the testing.
The Vodka Recipe – Both recipes had very intense flavors and leaned to the syrupy side of a liqueur, which is what it is supposed to be. This one much favored the taste of the cherries, and the alcohol seemed a bit stronger than in the other. I did not use an expensive vodka because I have very strong opinions on that matter. Since, by law, vodka must not have s discernable taste or flavor, I would never use an expensive vodka in a drink where its subtle (and expensive) attributes could not be appreciated. And this was such a case. This recipe was very drinkable but intense enough you could possibly use it in various cocktail recipes as a flavor ingredient.
The Rye Recipe – This one also had intense flavors but the cherry flavor was a bit less intense than in the Vodka Recipe. The use of rye whiskey also gave it a much a more complex flavor. There was a lot more going on in your mouth than the simpler and very intense cherry flavor of the Vodka Recipe. The rye whiskey came through in a very subtle way that complimented the flavor of the cherries. It was not an in-your-face whiskey experience at all.
Conclusions – While both recipes are very drinkable, and it is quite probable that some would prefer one over the other either way, my choice leans heavily to the more complex Rye Recipe. If I were using the cherry bounce as a flavor element in some cocktail, I might favor the Vodka Recipe for that purpose. Otherwise, for sipping, the Rye Recipe wins for me.
What next? – We scale up the recipe for a larger batch. I will make the Rye Recipe with a few adjustments to my test version. For one, I will not cook the mash for twenty minutes. At twenty minutes, the sugars were beginning to turn into syrup. I think ten minutes might work just fine.
Other experiments? – My dad almost certainly used a different recipe from these two. Unfortunately, he isn’t around to ask about that, and we can find no record of his original recipe. One thing that makes me suspect his was different is I am pretty sure he did not use added alcohol like the two recipes above. The reason I believe that is he had fermentation going on in his version. Once he corked the bottle too tightly, and it blew the top off, scaring the wits out of our maid who was washing dishes right next to it. The added alcohol seems to inhibit that because it kills any yeast present, preventing fermentation. These recipes would more accurately be called “infusions.” If I can come up with a recipe that I think is closer to my dad’s I will run another experiment.
Meanwhile, I will enjoy what I have so far. Cheers!