Cherry Bounce Recipe Bourbon

Remove stems and wash cherries, but do not pit or peel. Cover the strained liquor and let it settle for a few hours, then pour the bounce into a clean 1.


Door County Cherry Bounce Recipe Door County Cherry Recipes Door County Cherries Cherry Bounce

Revolve jar slightly every once in a while.

Cherry bounce recipe bourbon. If you prefer it less sweet, use less simple syrup. The bourbonfool recipe for cherry bounce: Stir daily until sugar is dissolved.

Of fresh tart michigan cherries and remove the pits and stems. Martha washington’s recipe called for 20 pounds of morrella cherries, 10 quarts of cognac and sugar and spices to taste. Wash cherries and remove stems.

Mash them with your fingers in a big bowl (wear an apron; Using a colander, wash the cherries thoroughly in cold water. Mash cherries to extract as much juice as possible.

If using jarried cherries, drain the fruit and set the juice aside before halving and mashing the cherries. This way, you can cherish the pleasures of cherry season far into the winter. Wash & drain the cherries, then lightly crush them.

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. If you make fruitcake and soak it in brandy, try cherry bounce instead for a real treat.

Add the sugar and shake well. Place washed cherries in canning jar. Transfer the mixture (including the pits) into a large jar.

How to make cherry bounce with bourbon and cherries? A variety of alcohols may be used and an inexpensive bourbon is often used in the south. 1 quart rye whiskey, bourbon or brandy.

1 pound fresh red cherries (such as bing) 1 cup sugar I then mashed the fruit extracting as. Cover with consumable alcohol of your choice (beer.

Place in a dark warm place. Use a small fork to puncture holes in cherries to allow the juice to be released. Canning jar or other clean container that can be tightly closed and refrigerated;

Use a bourbon you would happily drink, but not a top of the line, very expensive bottle. 4 cups black cherries (or bing cherries) 1 cup granulated sugar 4 cups rum, brandy, whiskey, bourbon or vodka directions stem and pick out any debris from the cherries before rinsing them. Serve the strained syrup as a liqueur or spoon the drunken cherries and syrup over vanilla frozen yogurt.

Invert and stir gently, then let sit in a cool, dark closet or basement. Cherry bounce can be made lots of ways, but it primarily involves fresh cherries, sugar, spices and an alcohol such as whiskey, brandy, vodka or rum. You can increase this recipe as much as you’d like.

Sip it straight from a cordial glass, substitute it for vermouth to make a bouncegroni or a bouncehattan, or figure out your own favorite way to quaff cherry bounce. Add to the glass jar. Reserve or discard the fruit (see headnote).

In mine, i also added star anise, cinnamon sticks and whole cloves. Pour in sugar, then bourbon. Using a sharp, thin paring knife, slit each cherry around the circumference and discard the pit.

2 add bourbon and stir together. Some means must be provided to allow the escape of gasses released during the process. Here we infuse bourbon and cherries with whole spices.

6 to 8 quarts sweet cherries, whole (fresh and local if possible) 1 cup sugar. Pour in four cups of bourbon and then the sugar. 1 place cherries and sugar in the jar and mix.

Wash and scald a gallon jug with an adequate opening at top to drop in cherries and a tight fitting cap. Transfer the cherries to the jar. Add the sugar and stir.

After approximately 6 months the liquid is decanted. And cherry bounce makes a mean manhattan. You should have about 8 cups.

The longer the bounce ages, the better it gets. Allow to sit for 3 months.


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