Cherry Bounce Recipe Bourbon

Here we infuse bourbon and cherries with whole spices. Tightly secure lid to jar and shake until sugar is dissolved.

Pin on Feast + West Recipes

Cherry bounce is great as a sipping liqueur but is also amazing poured over ice cream.

Cherry bounce recipe bourbon. Pit the cherries, cut them in half, and put them in a large bowl. To use the cherries after they have infused, pitting the cherries before making cherry bounce is advised. Be sure and put on the label that the cherries have pits.

Difference between pie cherries and other cherries. This was one of george washington’s favorite tipples, based on papers from his estate in mount washington. Secure the lids on the mason jars, give them a shake, and refrigerate for at least 3 days before using.

Serve over ice with sierra mist® or sprite® to cut liquor strength. You can increase this recipe as much as you’d like. Then get a friend to join you in making a variety of bounce flavors and jarring them for use around the holidays.

In any case, i decided this past week that i just had to make some cherry bounce. Maybe it is the name, because it does make me smile just to say it. Regarding the amount of bourbon for cherry bounce recipe:

1 heaping pint of cherries 1/2 cup sugar 1 bottle of unflavored vodka. Rinse cherries completely and place in a glass quart jar. After the 7 days, put the jar in a dark spot, and let it sit undisturbed for another 40 days.

Based on martha washington's recipe, cherry bounce is the perfect holiday beverage. Place the jar in a sunny spot, indoors and let sit for 7 days. Add 1/2 cup sugar and fill with vodka.

Made with fresh cherries, spices and rye whiskey, bourbon or brandy, this drink is an american classic. Combine first three ingredients together in a rocks glass. Remember, this recipe is intended for those 21+.

The sugar will continue to dissolve over time. But i always wanted to make cherry bounce. 3 cups sugar, plus more as needed.

2 cinnamon sticks, broken into pieces. Place the cherries in a 1 quart glass container, being careful not to crush the fruit. Maybe it is because i like bourbon.

Door county cherry bounce recipe. After the time is up, put a strainer over the top of a pitcher or container and strain the cherry mixture through it. Pour the bourbon mixture evenly over the cherries, then let the mixture cool completely to room temperature.

Serve the strained syrup as a liqueur or spoon the drunken cherries and syrup over vanilla frozen yogurt. Seal the lid and gently shake the jar, or move it around the counter to distribute the alcohol and sugar evenly. Orange wedge or cherry, for garnish.

Pour in rum and stir to combine, pressing lightly on cherries to release some juices. Filter the cherry bounce trough a paper filter, pour it into a clean glass bottle and store in a cool dark place. It’s heavenly—and makes a great gift, too!

Regardless of whether you specifically make cherry bounce or try another colonial recipe, the drinking culture of that period created a certain style of drinks that are worth exploring. Maybe it is the fact that i love cherries. Use a bourbon you would happily drink, but not a top of the line, very expensive bottle.

If you prefer it less sweet, use less simple syrup. Fill the container with the bourbon. Tart cherries are the real 'star' of this recipe.

4 cups tart cherries, pitted 1 quart liquor, pick your favorite, but we recommend brandy, vodka, or bourbon 1. The longer the bounce ages, the better it gets. Enjoy small glasses of cherry bounce at room temperature, and keep the remainder on hand in the refrigerator.

1 pound fresh red cherries (such as bing) 1 cup sugar And cherry bounce makes a mean manhattan. 2 to 3 whole cloves.

My bottle says 750 ml which i think is average for the big bottle of bourbon. We recommend that you pit the cherries prior to the infusing process. The cherries can be frozen for use in baking, chopped finely with a little bounce and used as an topping for ice cream, and dipped in melted chocolate and then frozen.

Pie cherries are tart instead of sweet like cherries you’d eat directly. 1 quart (16 servings) prep time: Slowly add in the bourbon, and stir to combine.

Add the sugar and the lemon peel. The cherries are very strong after a few months, so eat responsibly. Reserve or discard the fruit (see headnote).

Using a potato masher, carefully mash the fruit to extract as much juice as possible. If you make fruitcake and soak it in brandy, try cherry bounce instead for a real treat. Ingredients in this cherry bounce recipe.

Pin on Cherry bounce