Cherry Bounce Recipe
This easy cherry bounce recipe is always a holiday favorite! Marinate fresh cherries in a sugary booze mixture for a few weeks or months, then serve as a holiday cordial.
History of Cherry Bounce
Cherry bounce is an old-fashioned cherry drink that was one of George Washington’s favorite drinks. The secret to a full-bodied cherry drink is to soak the cherries in alcohol – usually brandy, vodka or bourbon- for a few months. Gather your cherries in the summer when they’re at their peak season and allow them to infuse until November or December.
Ingredients for Cherry Bounce
Cherry bounce recipes have varied over the years. Some folks use honey instead of sugar, and some folks add in warm spices like cloves, cinnamon and nutmeg. It’s also referred to as a “cherry bounce moonshine recipe”, but my Cajun Grandfather always called it “Cherry Jump”!
- Cherries – if you use sweet cherries, your cherry bounce will taste like a cordial; tart cherries will be less syrupy and have more tang
- Alcohol – for a sweet cherry cordial drink, use bourbon or brandy; vodka does not add any flavor
- Sugar – granualted sugar works best, but you can use honey as an option
- Spices – optional; a pinch of ground nutmeg, a few whole cloves or a dash of cinnamon
How to make cherry bounce
Patience is a virtue, and this cherry bounce recipe requires patience. Gather your cherries in the summer when they’re at their peak season, make the cherry bounce, then wait till Christmas to enjoy this flavorful holiday beverage.
- Rinse and remove the stems. You do not have to pit the cherries but you will want to cut a little slice on the bottom so the liquid will be absorbed by the cherries.
- Combine the sugar and liquor in a large pitcher and stir until the sugar is dissolved.
- Put the cherries in a sealable jar (a Mason jar works great) and pour the liquid over the cherries
- Add spices; seal the jar and shake it up, then store in a warm area for 1 week, then move the cherry bounce to a dark, cool area for the next few months.
- When ready to serve, strain the cherries from the liqueur, pour it into a pretty cordial glass and garnish with a cherry!
Recipe tips
For the best Cherry Bounce, use sweet cherries.
- Cut a small slit in the bottom of each cherry so the liquid will be absorbed
- Shake the sealed jar of cherry bounce about once a week
- Store it in a dry, cool area
- When ready to serve, strain the bourbon-soaked cherries from the liqueur and use as a garnish
How to serve cherry bounce
Cherry bounce can be served at room temperature, chilled or over ice. You can also use it to mix with other beverages like ginger ale, club soda or lemon-lime soda for a cherry bounce cocktail.
Cherry bounce does not have to be refrigerated while it is fermenting. The alcohol preserves the cherry moonshine:)
More Holiday Recipes
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Cherry Bounce
Equipment
- 2 36-ounce Mason Jars with sealable lids
Ingredients
- 1 pound sweet cherries
- 4 cups bourbon see recipe notes
- 2½ cups granulated sugar
- 2 sticks cinnamon (one for each jar)
- ⅛ teaspoon ground nutmeg
Instructions
- Rinse cherries, remove stems1 pound sweet cherries
- Use a sharp knife and cut a small slit in the bottom of each cherry; divide the cherries and put half in each of the mason jars
- In a large pitcher, combine bourbon, sugar and nutmeg; stir until sugar is dissolved4 cups bourbon, 2½ cups granulated sugar, ⅛ teaspoon ground nutmeg
- Pour liquid evenly over cherries, put one cinnamon stick in each jar and seal the jars; shake it up real good and put the jar in a dark, cool area;2 sticks cinnamon
- Shake the Cherry Bounce every week until the holidays. When ready to serve, strain the Cherry Bounce and serve; use marinated cherries as a garnish
