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(HTTP://BEEKMAN1802.COM/RECIPES/TWO-CHERRY-BOUNCE-COCKTAILS/)

TWO CHERRY BOUNCE COCKTAILS

PUBLISHED ON JULY 15, 2009 BY: JOSH KILMER-PURCELL (HTTP://BEEKMAN1802.COM)
POSTED IN: FOOD & WINE (HTTP://BEEKMAN1802.COM/CATEGORY/FOOD-AND-WINE/)
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GENERAL (HTTP://BEEKMAN1802.COM/CATEGORY/GENERAL/)
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SPIRITS (HTTP://BEEKMAN1802.COM/CATEGORY/FOOD-AND-WINE/SPIRITS/)

Whole cherries and sugar are left to ferment in a jar for several weeks to months to form the base for a
traditional Cherry Bounce.

Cherry Bounce is one of this countrys oldest libations. M artha Washington even included her own
special recipe in her writings:

Extract the Juice of 20 pounds of well ripend Morrella Cherrys Add to this 10 quarts of Old French brandy

Extract the Juice of 20 pounds of well ripend Morrella Cherrys Add to this 10 quarts of Old French brandy
and sweeten it with White Sugar to your tasteTo 5 Gallons of this mixture add one ounce of Spice Such as
Cinnamon, Cloves and Nutmegs of each an Equal quantity Slightly bruisd and a pint and half of Cherry
kernels that have been gently broken in a mortarAfter the liquor has fermented let it Stand Close-Stoped
for a month or Six weeksthen bottle it remembering to put a lump of Loaf Sugar into each bottle.
Cherry Bounce is also a longtime staple in the environs of New Orleans. There are nearly as many different
recipes for the drink as their have been drinkers. But the four things (nearly) all of them have in common
are cherries, whiskey, sugar, and time.
The cherries are generally left standing in sugar and spices until a thick syrup forms. Then a whiskey
often bourbon is added. Then a little more wait time. And finally, the sticky sweet mess is strained into
bottles. Sometimes the wait is weeks, and in some local customs the cherry mixture is left to ferment until
Christmas time.
Wed like to share two recipes for Cherry Bounce one more traditional one, and one Qwik one for the
impatient among us.
Wed also like to share our discovery of an amazing distillery here in upstate New York Tuthilltown Spirits.
(http://www.tuthilltown.com/) In fact, Tuthilltown is the first and only (legal) grain spirit distillery in the
state since Prohibition. For our Cherry Bounce, were using their signature Hudson Baby Bourbon made
from 100% New York State corn. (You know we love localand, well, locally sourced liquor makes our lives
almost perfectly complete.)

Tuthilltown Spirit's Hudson Baby Bourbon Whiskey.

TRADITIONAL CHERRY BOUNCE

2 qts Cherries, unpitted (sweet, sour, or the traditional wild.)
1 qt Bourbon
3 C sugar (less if using sweet cherries.)
2 sticks cinnamon
Combine the cherries, sugar and cinnamon in a glass container or earthen crock. cover with cheesecloth
or screen and sit in warm place for two weeks to two months. Theres no rule here. Just look for a sticky
brown syrup to develop.
Then pour boubon into mixture and let set for at least a week, and up to another month. Then strain all
ingredients into bottles, and either drink immediately, or seal and wait until Christmas.

A "Qwik" cherry bounce.

QWIK CHERRY BOUNCE with Star Anise

You know theres nothing we hate more than waste. So after pitting gallons of cherries from the old
Beekman cherry tree, we eyed the quarts juice that had collected underneath our cherry pitter and
lamented the thought of pouring it down the drain. So, instead, we decided to find a use for it, and
concocted this easy, no-wait version of Cherry Bounce.
First make a simple grenadine syrup using equal parts cherry juice and sugar. Place both ingredients, plus
1-3 whole Star Anise into saucepan, and bring to simmer slowly, stirring until sugar is completely dissolved.
Strain mixture through coffee filter into canning jar. (Coffee filter made need to be replaced a couple of
times when straining slows.) Place Star Anise back in with strained syrup, cover jar and refrigerate.

Leftover cherry juice from pitting is perfect for making a homemade grenadine.

To make cocktail, measure equal parts bourbon and spiced cherry syrup into shaker. (Or adjust
proportions to taste.) Add ice, shake, strain into cocktail glass, garnish with cherries and/or whole star
anise.

We cannot tell a lieM artha Washington knew how to make a mean drink.
(Learn how M ary Beekman helped make Cherry Bounce here (http://www.beekman1802.com/general/marycherry.html).)

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(http://beekman1802.com/recipes/traditional(http://beekman1802.com/recipes/sourcherry-clafoutis-with-pits/)
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(HTTP://BEEKMAN1802.COM/RECIPES/SOUR-

CO MMENTS

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BY: TIM KREPS

JULY 18, 2011 AT 10:14 AM

Hi there! I've been making cherry bounce for 30+ years using a method a bit different than your recipe. I
add (all together at the same time) a quart of sour cherries, one pound of rock candy and the cheapest
fifth of whisky I can find. By Christmas it always is clear, tasty and cherry red with "legs" that men AND
women both admire! Using this method, I'm wondering if I should try regular table sugar which cost much
than rock candy? Thanks!

REPLY (/RECIPES/TWO-CHERRY -BOUNCE-COCKTAILS/?

REPLY TOCOM=20080#RESPOND)

BY: SEAN

JUNE 19, 2011 AT 8:45 AM

Hey guys I forget if I've approached you before; having watched both seasons of your show I feel like we
go back a ways. I'm the founder/moderator for Punk Domestics, a site for those of us obsessed with, er,
interested in DIY food. It's sort of like Tastespotting but specific to the niche. Would love to see this
posted to the Infusions & Liqueurs category, especially as cherries are now coming in. Thanks!

REPLY (/RECIPES/TWO-CHERRY -BOUNCE-COCKTAILS/?

REPLY TOCOM=19468#RESPOND)

BY: TIM

DECEMBER 14, 2010 AT 8:34 AM

grenadine is made from Pomegranates, not cherries

REPLY (/RECIPES/TWO-CHERRY -BOUNCE-COCKTAILS/?

REPLY TOCOM=11532#RESPOND)

BY: JEN

SEPTEMBER 20, 2010 AT 12:19 PM

I followed this recipe, and now all four jars have mold in them I'm assuming this isn't normal. All of the jars
were sanitized before use. Help! Do we have to throw it all away?

REPLY (/RECIPES/TWO-CHERRY -BOUNCE-COCKTAILS/?

REPLY TOCOM=9898#RESPOND)

BY: JOSH KILMER-PURCELL

SEPTEMBER 22, 2010 AT 1:22 AM

Hi Jen. Hard to say what happened. the jars weren't sealed, were they? must have air flow. The
sugar should have prevented mold, but perhaps the weather was too humid for too long. Who
knows?
Here's what I would do, because I never throw anything out. Add the brandy to the jars now,
making sure liquid completely covers the fruit, by an inch or so. This should kill whatever mold is
there. Some "scum" may float to the top, but skim it off. After a few weeks/months, strain out the
fruit and taste a little of it. Hopefully the mold will not have left too strong of an off-taste. Let us
know!

REPLY (/RECIPES/TWO-CHERRY -BOUNCE-COCKTAILS/?

REPLY TOCOM=9950#RESPOND)

BY: SONIA

AUGUST 3, 2010 AT 4:29 AM

Finding this recipe is a relief I left cherries covered in sugar in a jar for a few weeks (having heard about
this technique for preserving or fermenting various fruits). I just checked on it for the first time this
morning and was horrified to find the jar leaking a thick, dark syrup. According to your recipe, though,
this sounds about right.
I was also concerned because the contents seem to be under pressure, but this makes sense if you're
supposed to only cover it with cheesecloth (I used a lid).
I guess it's time to add bourbon!
Anyone know about the importance of leaving the pits in? I saw something on another website that says
the pits are key to the fermentation process. I didn't know and I pitted mine.

REPLY (/RECIPES/TWO-CHERRY -BOUNCE-COCKTAILS/?REPLY TOCOM=8517 #RESPOND)

LEAVE A REPLY

BY: JOSH KILMER-PURCELL

APRIL 1, 2010 AT 12:28 AM

It's hard to say, Burgi. It all depends on how much liquid is released from the sugar coated cherries as they
sit and ferment. Once all the liquid has been released over several months, then we add an equal amount
of bourbon or brandy. We filled a five quart jar with cherries and got about a quart (plus a little more) of
fermented liquid.

REPLY (/RECIPES/TWO-CHERRY -BOUNCE-COCKTAILS/?REPLY TOCOM=5931#RESPOND)

BY: BURGI

MARCH 31, 2010 AT 6:03 AM

How much does this make?

REPLY (/RECIPES/TWO-CHERRY -BOUNCE-COCKTAILS/?

REPLY TOCOM=5930#RESPOND)

BY: PATTI KUEBLER

MARCH 13, 2010 AT 4:18 PM

Thanks!! Finally the way I think my grandmother did it.M ost versions of the traditional I found said add the
whiskey from the start. This a good memory for me I'm 67 now.

REPLY (/RECIPES/TWO-CHERRY -BOUNCE-COCKTAILS/?

REPLY TOCOM=5880#RESPOND)

BY: DR. BRENT

MARCH 14, 2010 AT 12:39 AM

Hi, Patti
Glad we could be of help. A lot of our recipes are inspired by our grandmothers, too

REPLY (/RECIPES/TWO-CHERRY -BOUNCE-COCKTAILS/?

REPLY TOCOM=5887 #RESPOND)

BY: BILL

JULY 19, 2009 AT 12:21 PM

M y cleaning lady makes something like that with Raspberries, rum, and sugar. She put it in a sun tea jar and
let it set in the sun until the raspberries are white and then drain it. I tried it with currant and it was very
good. If you want to try something fun get a rumtopf Jar and experiement with it. Have a good day Bill

REPLY (/RECIPES/TWO-CHERRY -BOUNCE-COCKTAILS/?REPLY TOCOM=1143#RESPOND)

BY: DR. BRENT

JULY 19, 2009 AT 2:19 PM

Hi, Bill
This sounds like a great idea. Thanks so much for sharing!

REPLY (/RECIPES/TWO-CHERRY -BOUNCE-COCKTAILS/?

REPLY TOCOM=1145#RESPOND)

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