I said I would be experimenting with the Cherry Bounce in a cocktail. And it came out great. It is quite simple to make if you have some of my Cherry Bounce. What? You don’t have any? Sorry ’bout that.
The cocktail is named after my father and his “famous” Cherry Bounce. He liked to drink Old Fashioneds, so the MB Cherry Bounce Cocktail is based on an Old Fashioned, which, BTW, is the “hot” retro cocktail right now. Mine is a bit different.
1.5-2 ozs Sazerac Rye Whiskey (Yeah, you can use another, but we designed the Sazerac package.)
2 teaspoons Cherry Bounce (Rye Recipe Version)
2 dashes Peychaud’s Bitters
2 dashes Orange Bitters
a few cherries from the saved mash from the Cherry Bounce
Stir with ice in an Old Fashioned glass and add a twist of lemon peel. (The lemon peel is a Sazerac Cocktail thing. It adds a bit of tartness to the drink.)
The cherry flavor comes through and goes well with the rye whiskey. I may do some fine tuning, but I think I have a winner.
I wrote of my Cherry Bounce experiment where I am attempting to reproduce my father’s recipe here. Not having his original recipe, I used a modified version of a recipe attributed to Martha Washington.
What I did not mention in that post is I later added a second experiment using an old recipe from a friend’s French mother, although slightly modified to accommodate my available supplies. I will call that one my Roy Recipe in honor of Mrs. Roy. She used wild cherries from her own yard. Not having a cherry tree in my backyard, I used dried, tart, pie cherries. Her recipe called for vodka instead of whiskey or brandy and not cooking the mash. So I have two jars set aside to rest for three months.
Well, I couldn’t wait any longer. I know, it has been slightly less than two weeks, but I had to taste them.
I could drink them now, and probably will next week for Christmas. The Martha Washington recipe with the cooked mash and Sazerac Rye whiskey is rich in flavors and complex, much of which comes from the rye whiskey. The Roy Recipe is less complex due to the vodka but is still quite good. Without the MW version to compare to, you would like it a lot. But I think I much prefer the more complex Martha Washington version. I’m pretty sure that one or a version of it will be the basis of my next and larger batch I’ll make after Christmas.
I will allow others to taste both at Christmas and let you know what comes out of that.