Caitlin Bensel; Food Stylist: Torie Cox
Revel in the sweet nectar of cherry bounce, a summertime staple and festive favorite, crafted during the height of cherry season. This delightful cordial requires a patient wait of several months to fully infuse, yet it’s the ideal way to savor the juiciness of cherries all winter long.
Discover the rich heritage of cherry bounce, along with a step-by-step guide to creating your own batch.
Rooted in British tradition, cherry bounce is a spirit-infused liqueur that often features brandy, although a touch of bourbon can lend a distinct Southern flair.
Cherry bounce has stood the test of time, with historical references dating back to the esteemed couple, George and Martha Washington. The Mount Vernon estate recounts how President Washington cherished this beverage so much that he carried a “canteen” of it during his journey over the Allegheny Mountains in 1784.
In North Carolina, the moonshiner Amos Owens earned the title of the “Cherry Bounce King” for his renowned cherry bounce, which was a concoction of whiskey, honey, and cherries.
The type of cherry determines the taste profile—sweet cherries yield a syrup-like cordial, while tart cherries offer a less syrupy, zippier experience.
The choice of alcohol also shapes the final flavor. Vodka is flavor-neutral, whereas brandy and bourbon impart their own unique essences to the cherries.
Allowing the cherries to steep in the alcohol for several weeks is essential for the bounce’s richness. Patience is truly a virtue in this case!
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- 1 lb. fresh or frozen whole tart and/or sweet cherries
- 2 1/2 cups granulated sugar
- 4 cups vodka, brandy, or bourbon
- 1/4 cinnamon stick
- 2 whole cloves
- 1 allspice berry
- 1 pinch freshly grated or ground nutmeg
1 lb. fresh or frozen whole tart and/or sweet cherries
2 1/2 cups granulated sugar
4 cups vodka, brandy, or bourbon
1/4 cinnamon stick
1 allspice berry
1 pinch freshly grated or ground nutmeg
- Should you opt for fresh cherries, pierce each with the tip of a knife in several spots. Pitting is unnecessary. For frozen cherries, thaw them and keep the juices aside.
- Combine the alcohol in a 2-quart jar with a secure lid. Add the sugar, seal, and shake until the sugar is dissolved. Introduce the cherries, any accumulated juices, the cinnamon stick, cloves, allspice, and nutmeg. Shake thoroughly to blend.
- Set the jar in a sunny spot for one week. Then, move it to a dark, cool location, such as a pantry or closet, to sit undisturbed for at least 6 weeks and up to 3 months.
- Strain the mixture through a fine-mesh sieve or cheesecloth into a large bowl or cup, discarding the solids. Let it sit overnight for any sediment to settle at the bottom.
- Transfer the clear liquid to a 1-quart jar with a lid, leaving the sediment behind. Store the jar tightly sealed at room temperature or refrigerated.
For fresh cherries, puncture each with a knife tip a few times; pitting is optional. Frozen cherries should be thawed, and their juices reserved.
Morgan Hunt Glaze; Prop Stylist: Josh Hoggle; Food Stylist: Jennifer Wendorf
Fill a 2-quart jar with alcohol, seal it, and shake until the sugar dissolves. Add the cherries, their juices, cinnamon stick, cloves, allspice, and nutmeg, then shake again to mix.
Morgan Hunt Glaze; Prop Stylist: Josh Hoggle; Food Stylist: Jennifer Wendorf
Let the jar sit in a sunny spot for a week, then transfer to a cool, dark spot for a minimum of 6 weeks and up to 3 months.
Morgan Hunt Glaze; Prop Stylist: Josh Hoggle; Food Stylist: Jennifer Wendorf
Strain the cherry bounce through a fine sieve or cheesecloth into a bowl, discard the solids, and let it settle overnight.
Morgan Hunt Glaze; Prop Stylist: Josh Hoggle; Food Stylist: Jennifer Wendorf
Transfer the filtered bounce to a clean 1-quart jar with a lid, leaving any sediment behind. Keep it tightly sealed at room temperature or in the fridge.
Morgan Hunt Glaze; Prop Stylist: Josh Hoggle; Food Stylist: Jennifer Wendorf
Historical recipes for cherry bounce vary slightly, with some preferring bourbon over brandy or honey over sugar. Ultimately, the recipe is a canvas for your personal touch. Regardless, it’s a simple process that demands only patience.
Cherry bounce ingredients include tart or sweet cherries, granulated sugar (or honey), your choice of liquor (vodka, brandy, or bourbon), and a medley of warming spices such as nutmeg, allspice, cloves, and cinnamon, though the spices are optional.
Morgan Hunt Glaze; Prop Stylist: Josh Hoggle; Food Stylist: Jennifer Wendorf
Cherry bounce is best enjoyed as a cordial at room temperature or chilled, or mixed with other spirits for a sophisticated cocktail. For instance, blend cherry bounce with lemon-lime soda for an adult version of the Shirley Temple.
Cherry bounce is typically made during the waning days of cherry season, coinciding with the end of summer. After a three-month infusion, the cherry bounce is ready to be savored, just in time for the holiday season.
Prepare cherry bounce for personal enjoyment at Thanksgiving or Christmas, or create several jars as a thoughtful food gift. Your foresight and patience will be greatly appreciated.
Post-removal from the alcohol, the boozy cherries should be refrigerated and consumed within a few days. They can be used in pound cake, cocktails, or even over ice cream. Be aware that they will be quite potent, suitable only for adult consumption.
Frequently Asked Questions
- Cherry bounce is a mix of fresh or frozen cherries, sugar, spirit (usually brandy or bourbon), and a blend of warming spices like nutmeg, allspice, cloves, and cinnamon.
- The origins of cherry bounce are somewhat enigmatic. George Washington’s fondness for it suggests it has roots in the early days of British settlers in the U.S., possibly arriving in the 18th century with the settlers from England.
Cherry bounce is a blend of fresh or frozen cherries, sugar, spirit (commonly brandy or bourbon), and aromatic spices, including nutmeg, allspice, cloves, and cinnamon.
The history of cherry bounce remains a bit hazy. George Washington’s love for it hints at its connection to early British settlers in the U.S., potentially brought over to America in the 18th century by English settlers.
