I made Cherry Bounce last night between The Late Late Show With Craig Ferguson and reruns of Frasier.
Cherry Bounce. It’s pretty easy. I followed this recipe from Imbibe Magazine.
•1 quart whole cherries
•1 750 ml bottle rye whiskey
•1 cup cane sugar
•2 ounces of fresh lemon juice
Combine the cherries, sugar and lemon juice in a large saucepan and bring to a simmer over medium heat. Reduce the heat to medium-low and continue to simmer for 20 minutes, stirring occasionally. Remove from heat and let cool.
Pour cooled cherry mixture into a large glass jar and add the rye whiskey. Secure the lid, shake to combine and let rest in a cool, dark place for 3 months.
After 3 months, strain into a clean glass jar. If desired, reserve infused cherries for garnishing. The bounce will keep for up to 2 months.
The above recipe text was modified from the Imbibe recipe.