Hammerstone’s Bourbon Cherry Bounce
We believe that everyone has a little “bootlegger” in them, and this preparation let’s you get in touch with your “inner outlaw”.
This is not an immediate-results kind of recipe. It requires some patience, but very little work. Start now, while cherries are fresh and gorgeous, and by the holidays you’ll have something special. Decant the liquor into decorative bottles for gifts, or serve small glasses after a Thanksgiving dinner or with a Christmas cheese plate.
Cherry Bounce also makes a real mean Manhattan. If you make fruitcake or rumcake during the holidays, try substituting your homemade Cherry Bounce for an authentic, bootleg treat.
Bourbon Cherry Bounce
- 2 quarts cherries, unpitted
- 1 quart bourbon
- 3 cups sugar
- 2 sticks cinnamon
Combine the cherries, sugar and cinnamon in a glass container. Cover with cheesecloth and store in warm place for 2-4 weeks. There’s no rule here, just look for a sticky, thick syrup to develop.
Add your bourbon to the mixture. Cover with an air-tight lid. Let it sit for at least a week, and anywhere up to a few months. Then strain all ingredients into bottles, and either drink immediately, or seal and wait until Christmas.