Making Cherry Bounce

When I used to work at Virginia's Explore Park, I did quite a bit of fireplace cooking using period recipes and heirloom vegetables.  Over the years, I found MANY very tasty recipes which I still prepare in my modern day home.  

I have always been curious about many of the drink recipes.  I have made Strawberry Shrub and Wassail, just to mention a couple of period drinks.  But I always wanted to make Cherry Bounce.  Maybe it is the name, because it does make me smile just to say it.  Maybe it is the fact that I love cherries.   Maybe it is because I like bourbon.  In any case, I decided this past week that I just HAD to make some Cherry Bounce.  Unfortunately, I was unable to find sour cherries anywhere because I just missed sour cherry season.  That's okay.   I just used all sweet cherries.

The recipe says to put it away for at least 6 months.  I plan on breaking it out around Christmas time and I hope to post an update then.  

1/2 gallon of sweet cherries (I used Bing cherries)

1/2 gallon of sour "pie" cherries

1 pint of honey (sourwood, clover, elderflower, or tupelo.....I ended up using wildflower honey)

Corn whiskey or bourbon

5 cinnamon sticks, 3 inches long (optional)

Wash & drain the cherries, then lightly crush them.  Transfer the juice, pulp, & pits to a wide-mouthed 1-gallon glass jar, and add the honey.  Fill the container nearly to the top with whiskey and add the cinnamon, if you are using it.

Close the container tightly and shake it until the honey dissolves. Then put it away in  a cool, dark place for at least 6 months.  Give it a shake ever now and then.   

Drink the cherry bounce neat or serve it with a few of the cherries in a large shot glass.  (I have also read that some of the cherries served over ice cream is quite tasty too!!!!)

This recipe is from:  

Rowley, Matthew B.  Moonshine!   New York:  Lark Books, 2007.


There are many 19th century recipes for Cherry Bounce also!

                                        My jar of Cherry Bounce