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Cherry Bounce

Cherry Bounce

  • Prep Time: 30 minutes
  • Total Time: 30 minutes, plus time to mature
  • Yield: About 2 1/2 quarts


  • 1/2 gallon Louisiana wild cherries (or fresh or frozen bing cherries)
  • 1/2 gallon bourbon, or as needed
  • 2 cups sugar
  • 2 cups water


  • Wash the cherries and put them in a gallon crock or jug. (If using bing cherries, pit them.)

    Add the whiskey and cover with cheesecloth or cork loosely. Set aside for 3 months or longer (mark you calendar) in a cool, dark place until the whiskey has absorbed the cherry flavor. After three months, combine the sugar and water in a saucepan and bring to a gentle boil over medium-high heat. Stir to dissolve the sugar and continue cooking until the mixture thickens slightly. Remove from the heat and cool.

  • Pour the cherry and bourbon mixture through cheesecloth or a coffee filter into 1-quart sterilized bottles or decanters. To two-thirds of the cherry bounce, add one-third of the simple syrup. If you prefer it less sweet, use less simple syrup. Cork and store in a dry place.

    Enjoy as you would any liqueur.