What is cherry bounce made of?

Cherry bounce is made with fresh or frozen cherries, sugar, liquor (usually brandy or bourbon), and warming spices, such as nutmeg, allspice, clove, and cinnamon.

What is the origin of cherry bounce?

The history of cherry bounce is a little murky. George Washington was known to enjoy it, which traces its time back to early British settlers in the U.S., but it likely came over from England with the settlers in the 18th century.

Cherry Bounce Recipe

Name: Cherry Bounce
Yield: 1 quart
Ingredients: 1 lb. fresh or frozen whole tart and/or sweet cherries; 2 1/2 cups granulated sugar; 4 cups vodka, brandy, or bourbon; 1/4 cinnamon stick; 2 whole cloves; 1 allspice berry; 1 pinch freshly grated or ground nutmeg

Southern Living Cherry Bounce prepared in jars — Photo:
Caitlin Bensel; Food Stylist: Torie Cox

Active Time:

15 mins

Yield:

1 quart

Cherry bounce is a cherry-infused cordial often made in the summer, during peak cherry season, and enjoyed at the holidays. For the best flavor, cherry bounce does need to infuse for several months, but it's a great way to put up for the winter when cherries are ripe and juicy

Here, learn more about the history of cherry bounce, plus how to make your own.

What Is Cherry Bounce?

Cherry bounce is a brandy-based cordial or liqueur that traces its roots back to Britain. While it's typically made with brandy, some cherry bounce makers prefer it with bourbon, giving the cordial an even more Southern edge.

History of Cherry Bounce

Cherry bounce is an old recipe, with records of it dating back to George and Martha Washington. President Washington, according to Mount Vernon, enjoyed this particular tipple so much he took a "canteen" of it during a trip across the Allegheny Mountains in 1784.

In North Carolina, moonshiner Amos Owens was famous for his cherry bounce and cherry season celebrations. So famous, in fact, he had the nickname of the Cherry Bounce King. His version of the liqueur was made with whiskey, honey, and cherries.

Ingredients for Cherry Bounce

Historical recipes for cherry bounce do differ a bit, with some preferring bourbon over brandy or honey over sugar, so really, the recipe is a bit of your own making. Either way, it's a fairly simple recipe. You just have to be patient.

To make cherry bounce, you'll need:

Tart or sweet cherries: More on which cherry to use below.
Granulated sugar: You could use honey, as Amos Owens did, but sugar provides great sweetness, too.
Liquor: Vodka, brandy, or bourbon. Brandy is traditional.
Cinnamon stick and cloves, allspice, and nutmeg: For a hint of spice and warmth. These are ultimately optional, but we think you'll agree this cordial benefits from the spices.

cherry bounce in a jar — Caitlin Bensel; Food Stylist: Torie Cox

Tart Cherries vs. Sweet Cherries: Which Is Best for Cherry Bounce?

Cherry bounce made with sweet cherries will taste like a cordial. Bounce made from tart cherries will be less jammy with a bit more zip.

The type of alcohol also affects the finishing flavor, too. Vodka adds no flavor to the cherries, where brandy and bourbon add their own flavors and aromas to the fruit.

How To Make Cherry Bounce

The hardest part about making cherry bounce is the waiting. You'll have to endure several periods of infusion, the longest of which is three months. But as long as you know you have a wonderful treat waiting for you at the end, perhaps it's not so hard.

The full instructions for making homemade cherry bounce are below, but here's a brief recap before you get started:

Step 1. Prepare the cherries: You don't have to pit the cherries, though you can if you want. But do prick each cherry a few times with the tip of a knife so the fruit will open up and release juices once infusing.
Step 2. Combine ingredients: In a quart jar, combine the sugar and liquor. Add the top, and shake until the sugar dissolves. Add the prepared cherries and spices. Then, with the top on, gently shake to combine.
Step 3. Infuse: Let the jar of cherry bounce sit in a warm spot for 1 week, then move it to a cool, dark spot for 3 months.
Step 4. Strain and enjoy: After 3 months, strain the cherries from the liqueur. Discard the solids, and let the bounce sit once again overnight. Then enjoy it as a cordial or in a mixed drink.

A Note About Timing

Letting the cherries sit in the alcohol for several weeks gives the bounce its rich flavor. It’s worth the wait, so plan ahead!

How To Use Cherry Bounce

Cherry bounce can be kept at room temperature or chilled and enjoyed as a cordial. You can also mix it with other spirits or beverages for a mixed drink. For example, combine cherry bounce and lemon-lime soda for a grown-up take on the Shirley Temple.

Can you eat the infused cherries?

After the boozy cherries have been removed from the alcohol, they should be refrigerated and consumed in a few days. Many folks will use them in pound cake or cocktails, or even served over ice cream. Note that they will have a high alcohol content, so anything made with them will be an adults-only treat.

Cherry Bounce for the Holidays

Cherry bounce is usually made at the end of cherry season, which happens to coincide with the end of summer. After three months of infusing, the cherry bounce is ready to enjoy—which is just in time for the holidays.

You can make cherry bounce for yourself and plan to enjoy it at Thanksgiving or Christmas, or make several jars and share it as a food gift. Everyone will be thankful for your patience and forethought.

Cook Mode (Keep screen awake)

Ingredients

1 lb. fresh or frozen whole tart and/or sweet cherries
2 1/2 cups granulated sugar
4 cups vodka, brandy, or bourbon
1/4 cinnamon stick
2 whole cloves
1 allspice berry
1 pinch freshly grated or ground nutmeg

Directions

Prepare the cherries:

If using fresh cherries, prick each one in several places with the tip of a knife, but there is no need to pit them. If using frozen cherries, let them thaw and reserve the juices.
Combine ingredients:

Pour the alcohol into a 2-quart jar with a tight-fitting lid. Add the sugar, cover, and shake until the sugar dissolves. Add the cherries, any juices, and cinnamon stick, cloves, allspice, and nutmeg. Cover and shake to combine.
Let the bounce age:

Let stand in a warm, bright spot, such as near a sunny window, for 1 week. Transfer to a dark spot at cool room temperature (such as in a pantry, cupboard, or closet) and let sit, undisturbed, for at least 6 weeks and up to 3 months.
Strain the bounce:

Strain the bounce through a fine mesh strainer or cheesecloth into a large measuring cup or bowl, and discard the solids. Let stand overnight to let any sediment sink to the bottom.
Store and enjoy:

Carefully pour or ladle the bounce into a clean 1-quart jar with a lid, leaving any sediment behind. Store, tightly covered, at cool room temperature or in the refrigerator.

Frequently Asked Questions

What is cherry bounce made of?

Cherry bounce is made with fresh or frozen cherries, sugar, liquor (usually brandy or bourbon), and warming spices, such as nutmeg, allspice, clove, and cinnamon.
What is the origin of cherry bounce?

The history of cherry bounce is a little murky. George Washington was known to enjoy it, which traces its time back to early British settlers in the U.S., but it likely came over from England with the settlers in the 18th century.