Cherry Bounce

Susannah Brinkley Henry

Based on Martha Washington's recipe, Cherry Bounce is the perfect holiday beverage. Made with fresh cherries, spices and rye whiskey, bourbon or brandy, this drink is an American classic.

Course DIY Liqueurs

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings quart

Calories 357kcal

Author Susannah Brinkley Henry

Ingredients

6 to 8 quarts sweet cherries whole (fresh and local if possible)
1 cup sugar
¼ cup lemon juice fresh-squeezed
1 quart rye whiskey or bourbon, or brandy
6 whole cinnamon sticks
6 whole cloves
2 whole star anise
1 teaspoon freshly-grated nutmeg

Instructions

Wash cherries and pat dry with a paper towel. Discard any with major bad spots. Pit the cherries and remove stems.
6 to 8 quarts sweet cherries
In a large saucepan, combine cherries, sugar and lemon juice. Stirring occasionally with a wooden spoon, bring to a simmer over medium heat.
1 cup sugar, ¼ cup lemon juice
Still stirring occasionally, reduce heat to medium-low and continue to simmer for 20 minutes. Remove from heat and let cool completely.
Divide cooled cherry mixture (including cherries) into 2 clean quart-size glass jars. Add whiskey.
1 quart rye whiskey
To each jar, add 3 cinnamon sticks, 3 whole cloves, 1 star anise and ½ teaspoon freshly-grated nutmeg.
6 whole cinnamon sticks, 6 whole cloves, 2 whole star anise, 1 teaspoon freshly-grated nutmeg
Secure the lids. Store in a cool, dark place for 3 to 6 months.
When mixture has achieved a dark, syrup-like consistency, strain into a clean glass jar. (Reserve infused cherries for garnishing, if desired. Store in another clean glass jar also.)
After opening, the cherry bounce will keep for 2 months.

Notes

Adapted from Imbibe Magazine

Nutrition

Find more recipes at feastandwest.com