Happy Halloween! I’ve got a bloody-looking cocktail for you. For me, Halloween is just the gateway to the holiday season, and this Cherry Bounce Ginger Snap is one you can drink all winter long. Earlier this month, I uncapped the first bottle of the cherry bounce I made over the summer summer. I made two bottles of this delightful beverage when cherries were fresh and in abundance, and I have been anxiously awaiting for three months to pass so I could open it.
Cherry bounce was one of Martha Washington’s recipes, and I followed it pretty closely. You can find my recipe here, and you’ll need it to make this Cherry Bounce Ginger Snap. (Remember, cherry bounce takes 3 to 6 months to infuse. You wait patiently for a good cocktail, my friends.) On its own, the cherry bounce is quite potent. To make it last and to make it a bit easier on the taste buds, you’ll want to mix it with something else. In this cocktail, I’m calling for ginger ale.
This cocktail packs a mean punch. It has the potency of rye whiskey. It has the sticky sweetness of cherries. It’s even a bit spicy thanks to the star anise and cinnamon infusions. To top it off, it finishes with the gingery snap of ginger ale. (If I had homemade ginger ale, you bet I’d be using it in this cocktail!) If you didn’t make cherry bounce, you could certainly make this drink with another cherry liqueur, but I can’t vouch for it tasting this good. Let me know if you find a good substitute!
The Washingtons used to make their Cherry Bounce in the summer and enjoy it in the wintertime as a holiday delight. It’s kind of fun to imagine the first president and his wife enjoying this cordial with friends at a snowy Mount Vernon. I’m saving my second jar for later this year, but for now, this one is going to last me a while. Who knows? Maybe I’ll dream up another cocktail with it… // susannah
Click below to learn how to make a Cherry Bounce Ginger Snap!