Elkton George and Martha Washington enjoyed cherry bounce and so when cherry season rolls around you can mix up some too. According the my paternal grandmother’s recipes, it is traditionally, an infusion of fresh cherries, sugar and either whiskey, brandy or/or rum, but other authors suggest vodka too. Grandmother, Helen S. Wright, in her book Old Time Recipes for Home Made Wines, gives three recipes that vary primarily in liquor.
In the words of my grandmother:
Four quarts of wild cherries stemmed and well washed, four quarts of water. (I put mine in a big yellow bowl, and cover with double cheese-cloth, and set behind the kitchen stove for two weeks.) Skim every few days. Then strain, add three-quarters pound sugar to each quart of liquid, and let ferment again. This takes about two weeks. When it stops working, add rum, -about two bottles full for this quantity. (It is good without any rum.)
Cherry Bounce, NO. 2
One quart of rum to one quart of wild cherries, and three-quarters pound of sugar. Put into a jug, and at first give it a frequent shake. Let it stand for several months before you pour off and bottle. A little water put on to the cherries left in the jug will make a pleasant and less ardent drink.
Cherry Bounce, NO. 3
One gallon of good whiskey, one and one-half pints of wild black cherries bruised so as to break the stones, two ounces of common almonds shelled, two ounces of white sugar, one-half teaspoonful cinnamon, one-quarter teaspoonful cloves, one-quarter teaspoonful nutmeg, all bruised. Let stand twelve to thirteen days, and draw off. This, with the addition of one-half gallon of brandy, makes very nice cherry bounce.
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