After the three months of “maturing,” my last batch of MB’s Cherry Bounce is ready! I strained off the mash and bottled the juice in an empty Elmer T. Lee Single Barrel Bourbon bottle pressed into service. That and the deer head stopper are what I had available.
It yielded about 1 liter of finished product, plus a half quart jar of cherries that are now flavored by the Sazerac Rye Whiskey they soaked in for three months. I am amazed at how much of the whiskey flavor the cherries retained.
And, man, is it good! The Cherry Bounce is smooth and sweet when consumed straight and will go well over ice cream and in most any other concoction I can dream up.
Someone asked if letting the mixture soak for a longer period of time would improve it? I can’t imagine it getting any better. I tasted it every few weeks as it was maturing, and you could detect the changes taking place. The alcohol burn tended to overpower the flavor in the beginning, but as the three months passed, the cherry flavor took over and it smoothed out considerably.
As for the Sazerac Rye soaked cherries that are a byproduct, Janis made up some miniature pies using little finger-sized pie shells with filling made with the leftover cherries and some Buffalo Trace Bourbon Cherry Preserves. It is to die for!
I am declaring this little experiment a complete success. Now I have to wait for Bing cherries to come back in season to make more. Meanwhile, I am on the hunt for a wild cherry tree so I can try the recipe using Louisiana wild cherries. Everyone I mention this to remembers having wild cherry trees when they were kids but no one has them now. Maybe a well-stocked nursery?
This will be a continuing story …