After months of experimentation, I arrived at a recipe for Cherry Bounce I am most happy with. The last experiment finally reached three months maturity—well—one week short of three months; close enough for gubmint work, yes? So I acquired some cheesecloth, strained it, and bottled it. Oh, and I also tasted it.
YUM! It is fantastic!
I emptied the last dregs of a tequila bottle I had and put the strained final product in there. That required a quickie label. This is probably not the final version, but it will do for now.
As you can see from the image, I got about 350ml out of that last test batch. Not to worry, however, a “production” batch is currently maturing in the darkened confines of my kitchen pantry. That one used a whole 750ml bottle of Sazerac Rye, so I expect it to yield as much or a bit more, depending on how much juice the cherries throw off. It is, however, only a month into the maturing process. It should be good and ready for Thanksgiving. I would make more for Christmas gifts, but cherries are evidently out of season.
The label says it is “MB’s Cherry Bounce” made from a secret family recipe handed down from generation to generation—all lies—well, mostly lies. MB did inspire this, but since I could not find his original recipe, I had to experiment. And the recipe isn’t really secret. It is attached below for anyone who wants to make a batch of their own.
MB’s Cherry Bounce Recipe
2 lbs ripe sweet Bing cherries
1 cup Turbinado sugar
juice of one lemon
1 750ml bottle Sazerac Rye Whiskey
Remove the pits from the cherries. In a saucepan, add cherries, sugar, and lemon juice and set aside to allow the cherries to throw off some juice (at least 30 minutes or so). Simmer and stir over low heat for 20-30 minutes until sugar is dissolved and the cherries are just about to begin breaking up. I like to keep them whole for later use. You should have then substantially more juice that cherries, whereas before there was very little juice with the whole cherries. Let cool and add rye whiskey. Mix well and store in a clean covered canning jar in a cool dark place for three months. Check often to be sure there is no fermentation that would build up pressure in the jars. (There shouldn’t be with the rye whiskey in it.) Once “mature” strain through cheesecloth and bottle. Save strained cherries and refrigerate for other uses like over ice cream or as an ingredient in cocktails, or maybe make some jam with them. I don’t know how long these will keep refrigerated. You may want to freeze some in small batches to be thawed and used as needed.
The finished Cherry Bounce can be sipped straight or as an ingredient in a cocktail. See my recipe for MB’s Cherry Bounce Old Fashioned Cocktail here.
2 responses to “Cherry Bounce Has Arrived!”
That’s a great remembrance. The font you used for ‘MB’s Cherry Bounce’ is great, too. Fits the occasion perfectly. Oh: how come y’ hafta pit the cherries? Couldn’t they just be mashed instead? (Note: This question is asked out of sheer laziness).
I like to reuse the cherries, and pits would get in the way. Rough on teeth.