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Delicious Cherry Bounce: A Step-by-Step Recipe for a Classic Liqueur

Cherry bounce is a delightful liqueur that captures the essence of ripe cherries in a sweet, boozy concoction. Traditionally made with fresh cherries, sugar, and a base spirit, this classic drink has roots in American history, particularly in the Appalachian region. Whether enjoyed straight, in cocktails, or as a dessert topping, cherry bounce is a versatile addition to any home bar. In this article, we’ll guide you through a simple, step-by-step recipe to create your own cherry bounce.

Ingredients

To make cherry bounce, you will need the following ingredients:

– 2 pounds of fresh, ripe cherries (sweet cherries like Bing or Rainier work best)

– 2 cups of granulated sugar

– 2 cups of high-proof alcohol (such as vodka or bourbon)

– Optional: A splash of almond extract or vanilla for added flavor

Equipment

You will need the following equipment:

– A large glass jar or airtight container (1-gallon size is ideal)

– A muddler or wooden spoon

– A fine mesh strainer or cheesecloth

– A funnel

– Bottles for storage (dark glass bottles are preferred)

Step-by-Step Instructions

Step 1: Prepare the Cherries

Start by washing the cherries thoroughly under cold water. Remove the stems and any leaves, and then gently pit the cherries. You can use a cherry pitter or simply slice them in half and remove the pit with a knife. The more you break the skin, the more flavor will be released into the liqueur.

Step 2: Muddle the Cherries

Place the pitted cherries in your large glass jar. Using a muddler or wooden spoon, lightly mash the cherries to release their juices. You don’t want to pulverize them completely; just enough to break the skin and get the juices flowing.

Step 3: Add Sugar

Sprinkle the granulated sugar over the muddled cherries. Stir gently to combine, ensuring that all the cherries are coated with sugar. The sugar will help draw out the moisture and create a syrup.

Step 4: Pour in the Alcohol

Once the sugar has begun to dissolve and the cherries have released some juice, pour in the high-proof alcohol of your choice. If you’re using almond extract or vanilla, add a splash at this stage for an extra layer of flavor. Seal the jar tightly.

Step 5: Infuse the Mixture

Store the jar in a cool, dark place for at least 2 weeks, although 4 to 6 weeks is recommended for a more robust flavor. Shake the jar gently every few days to help mix the ingredients and encourage the infusion process.

Step 6: Strain the Liqueur

Once the infusion period is over, it’s time to strain the cherry bounce. Set up a fine mesh strainer or cheesecloth over a bowl or another jar. Pour the mixture through the strainer to separate the liquid from the solids. Press down on the cherries with a spoon to extract as much liquid as possible.

Step 7: Bottle and Enjoy

Using a funnel, transfer the strained liqueur into clean, dry bottles. Seal them tightly and label them with the date and contents. Your cherry bounce can be enjoyed immediately, but it will only get better with age. Store it in the refrigerator or a cool, dark place.

Serving Suggestions

Cherry bounce can be enjoyed in a variety of ways. Sip it straight, mix it into cocktails, or drizzle it over desserts like ice cream or cheesecake. You can also use it as a flavorful addition to sauces or marinades.

Final Thoughts

Making cherry bounce is a rewarding process that results in a delicious liqueur with a rich history. This homemade treat also makes a wonderful gift for friends and family. So gather your ingredients, follow these steps, and enjoy the sweet, cherry-infused goodness you’ve created! Cheers!
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