CHERRY BOUNCE
Ingredients needed:
- 1/2 gallon Louisiana wild cherries (or fresh bing cherries)
- 1/2 gallon bourbon
- 2 cups sugar
- 2 cups water
Wash the cherries and put them in a gallon crock or jug. Add the
whiskey, cover with cheesecloth or cork loosely. Set aside for 3
months or longer (mark you calendar) in a dark closet 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.
Makes about 2 1/2 quarts