Cherry Bounce Recipe brings together the sweet tartness of fresh cherries and the smooth warmth of bourbon to create a spirit infusion that tastes like summer in a bottle. This traditional American liqueur has roots dating back to colonial times, when George Washington himself was known to keep a batch on hand. It makes an incredible homemade gift or a special treat for cocktail hour.
The best part about making cherry bounce is how simple it gets once you understand the basic method. You’ll transform ordinary ingredients into something genuinely special with minimal effort and maximum reward.
Why You’ll Love This Recipe
Cherry bounce delivers both a delicious liqueur and boozy cherries that you can enjoy in countless ways. The process practically runs itself after the initial prep work.
- Requires just four ingredients and a jar
- The infusion does all the work while you wait
- Creates two treats in one: flavored bourbon and bourbon-soaked cherries
- Keeps for months when stored properly
- Makes an impressive homemade gift that costs less than store-bought liqueurs
My Experience Making This Recipe
I first made cherry bounce after a trip to a local orchard left me with more cherries than I could reasonably eat fresh. The idea of letting them sit in bourbon for a few weeks sounded almost too easy to work, but I gave it a shot anyway.
The kitchen smelled incredible when I opened the jar after three weeks. The bourbon had taken on a deep ruby color and the cherries had plumped up beautifully.
I served it at a dinner party over ice with a splash of soda, and guests kept asking for the recipe. One friend admitted she’d never been much of a bourbon drinker but found the cherry bounce dangerously smooth.
Recipe Overview
- Recipe Name: Cherry Bounce
- Yield: About 4 cups
- Prep Time: 20 minutes
- Infusion Time: 3 to 4 weeks
- Total Time: 3 to 4 weeks
- Course: Beverage, Liqueur
- Cuisine: American
- Calories per Serving: 120 per 2 oz serving
Equipment You Will Need
- Large glass jar with tight-fitting lid (at least 2 quarts)
- Cherry pitter or sharp paring knife
- Measuring cups
- Fine mesh strainer
- Cheesecloth or coffee filter
- Funnel
- Clean bottles for storing finished liqueur
- Large bowl for straining
Ingredients for Cherry Bounce Recipe
- 2 pounds fresh sweet cherries (such as Bing or Rainier), pitted
- 3 cups bourbon (use a mid-range quality, nothing too expensive)
- 1 cup granulated sugar
- 1 teaspoon whole allspice berries (optional, adds warm spice notes)
Ingredient Notes and Substitutions
- Fresh cherries: They provide the best flavor and texture for infusion. You can use frozen cherries in a pinch, but thaw and drain them first to avoid diluting the bourbon.
- Bourbon: This spirit forms the base and carries all the cherry flavor beautifully. Brandy or dark rum work as substitutes if you prefer a different spirit profile.
- Sugar: It balances the tartness of the cherries and creates a smoother, more liqueur-like finish. Honey can replace sugar at a 3/4 cup ratio, but it will add its own flavor.
- Allspice berries: These add subtle warmth and complexity to the infusion. Substitute with a cinnamon stick or a few whole cloves for different spice notes.
How to Make Cherry Bounce Recipe
Step 1: Prepare the Cherries
Rinse the cherries under cold water and pat them dry with a clean kitchen towel. Use a cherry pitter or a sharp paring knife to remove all the pits, working over a bowl to catch any juices.
Pitting the cherries allows the bourbon to penetrate the fruit more effectively and extract maximum flavor. Save those juices to add to the jar.
Step 2: Combine Cherries and Sugar
Place the pitted cherries in your large glass jar and pour the sugar over them. Gently stir or shake the jar to coat the cherries evenly with sugar.
The sugar will start drawing out the cherry juices immediately, which helps create the syrupy base of your bounce. This maceration process intensifies the final flavor.
Step 3: Add the Bourbon
Pour the bourbon over the sugared cherries until they are completely submerged. Add the allspice berries if using them.
Make sure every cherry sits below the liquid line to prevent spoilage and ensure even infusion. The alcohol acts as a preservative while extracting all those wonderful cherry flavors.
Step 4: Seal and Store
Secure the lid tightly on your jar and give it a good shake to help dissolve the sugar. Place the jar in a cool, dark spot like a pantry or cupboard away from direct sunlight.
Light and heat can degrade the flavor and color of your infusion over time. A consistent temperature makes for the best results.
Step 5: Shake Regularly
Shake the jar gently once every day or two for the first week, then a few times a week after that. This helps distribute the sugar and ensures all the cherries infuse evenly.
You’ll notice the liquid getting darker and the sugar dissolving completely within the first few days. The shaking prevents any cherries from sitting in one position too long.
Step 6: Taste and Test
After three weeks, open the jar and taste a small spoonful of the liquid. The cherry flavor should be pronounced and the bourbon should taste smooth and slightly sweet.
If you want a stronger cherry flavor, let it infuse for another week. The longer it sits, the more intense the flavor becomes, but most people find three to four weeks ideal.
Step 7: Strain the Bounce
Set a fine mesh strainer over a large bowl and pour the entire contents of the jar through it. Let it drain naturally for a few minutes to capture all the liquid.
Press gently on the cherries with the back of a spoon to extract extra liquid, but don’t mash them or you’ll get pulp in your bounce. Reserve those boozy cherries for another use.
Step 8: Filter and Bottle
Line your strainer with cheesecloth or a coffee filter and strain the liquid one more time into a clean container. This second straining removes any fine sediment and gives you a crystal-clear liqueur.
Use a funnel to pour the finished cherry bounce into clean bottles with tight-fitting lids. The double straining makes all the difference in achieving a professional-looking result.
Pro Tip: Don’t toss those bourbon-soaked cherries after straining. They’re incredible over ice cream, in cocktails, or baked into a boozy chocolate cake.
Tips for the Best Cherry Bounce Recipe
- Choose cherries that are ripe but still firm, as overripe fruit can turn mushy during the long infusion period and create off flavors.
- Use a bourbon you’d happily drink straight, but skip the premium bottles since the cherry flavor will dominate anyway.
- Label your jar with the start date so you don’t lose track of how long it’s been infusing.
- Store finished cherry bounce in the refrigerator if you plan to keep it longer than three months for best flavor preservation.
- Sterilize your bottles before filling by running them through a hot dishwasher cycle or boiling them for 10 minutes.
- Add a vanilla bean to the infusion along with the allspice for an extra layer of complexity that pairs beautifully with cherries.
Common Mistakes to Avoid
- Using cheap, harsh bourbon ruins the smoothness of your final product and no amount of cherry flavor can fix that underlying bite.
- Leaving the pits in the cherries can add a bitter almond flavor that some people find unpleasant and overpowering.
- Not shaking the jar regularly means the sugar settles at the bottom and doesn’t distribute evenly throughout the infusion.
- Opening the jar too frequently introduces air and potential contaminants that can spoil your batch.
- Skipping the second straining leaves sediment in your bottles that looks cloudy and unprofessional.
Serving Suggestions
Cherry bounce shines when served simply over ice or mixed into creative cocktails. The versatility of this liqueur means you can enjoy it year-round in different ways.
- Serve it neat in small cordial glasses as an after-dinner digestif
- Mix with ginger ale or lemon-lime soda for a refreshing highball
- Add a splash to hot coffee or hot chocolate for a warming winter drink
- Use it in place of regular bourbon in an Old Fashioned for a fruity twist
- Drizzle over vanilla ice cream or pound cake for an adults-only dessert
Variations to Try
- Sour Cherry Bounce: Swap sweet cherries for sour cherries and increase the sugar to 1.5 cups for a tart, complex liqueur that works beautifully in cocktails.
- Spiced Cherry Bounce: Add a cinnamon stick, three cloves, and a strip of orange peel along with the allspice for a holiday-spiced version.
- Cherry-Vanilla Bounce: Split a vanilla bean lengthwise and add it to the infusion for a smoother, dessert-like quality.
- Mixed Berry Bounce: Use 1 pound cherries and 1 pound mixed berries like raspberries and blackberries for a more complex fruit profile.
- Maple Cherry Bounce: Replace half the sugar with pure maple syrup for an earthy sweetness that pairs perfectly with bourbon’s natural caramel notes.
Dietary Adaptations
- Gluten-free: Most bourbon is gluten-free despite being made from grains, but if you’re highly sensitive, use certified gluten-free bourbon or switch to brandy.
- Lower sugar: Reduce the sugar to 1/2 cup for a less sweet, more spirit-forward bounce that lets the cherry flavor shine through more naturally.
- Vegan: This recipe is already vegan as written, containing no animal products whatsoever.
- Sugar-free: Replace sugar with a granulated sugar substitute like erythritol, though the texture and flavor will differ slightly from the traditional version.
Storage and Reheating
Refrigerator
Store opened bottles of cherry bounce in the refrigerator where they’ll keep for up to six months. The high alcohol content acts as a natural preservative.
- Keep bottles tightly sealed to prevent oxidation
- Store upright to protect cork or cap seals
- The flavor may mellow and deepen over time
Room Temperature
Unopened bottles can sit at room temperature in a cool, dark place for up to a year. Once opened, refrigeration extends the shelf life significantly.
- Keep away from heat sources and direct sunlight
- Check periodically for any signs of spoilage like cloudiness or off smells
- The color may darken slightly over extended storage
Freezer
Cherry bounce won’t freeze solid due to its alcohol content, making the freezer a great storage option. It comes out perfectly chilled and slightly syrupy.
- Store in freezer-safe bottles with some headspace for expansion
- Keeps indefinitely in the freezer without quality loss
- Pour straight from the freezer for serving
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 120 |
| Total Fat | 0g |
| Saturated Fat | 0g |
| Carbohydrates | 13g |
| Fiber | 0g |
| Sugar | 12g |
| Protein | 0g |
| Sodium | 2mg |
| Cholesterol | 0mg |
Nutrition information is approximate and based on a 2 oz serving size. Actual values may vary depending on specific ingredients and serving amounts used.
Frequently Asked Questions
Can I use frozen cherries instead of fresh?
Yes, but thaw them completely and drain off excess liquid before using to avoid diluting your bourbon. Frozen cherries work surprisingly well, though fresh ones give slightly better texture and flavor.
How long does cherry bounce need to infuse?
A minimum of three weeks produces good results, but four to six weeks creates a deeper, more complex flavor. Some people let theirs infuse for up to two months for maximum intensity.
What should I do with the leftover bourbon-soaked cherries?
Use them as cocktail garnishes, chop them into ice cream, bake them into brownies, or serve them over cheesecake. They’re too delicious to waste and add a boozy kick to any dessert.
Why is my cherry bounce cloudy after straining?
Cloudiness usually comes from fruit particles that passed through the strainer. Strain it again through multiple layers of cheesecloth or a coffee filter, and let it sit undisturbed for a day before carefully pouring off the clear liquid.
Can I add more sugar after the infusion is complete?
Absolutely, just make a simple syrup by dissolving sugar in a small amount of hot water, let it cool, then stir it into your bounce to taste. Add gradually since you can always add more but can’t take it back.
Is it safe to infuse alcohol at home?
Yes, infusing alcohol is completely safe because the high alcohol content prevents bacterial growth. Just use clean equipment and store your finished product properly.
Can I use a different type of alcohol besides bourbon?
Brandy creates a smoother, more elegant cherry bounce, while rum gives it a tropical twist. Vodka works too if you want the cherry flavor front and center without competing spirit notes.
Final Thoughts
Making your own cherry bounce connects you to a tradition that spans centuries while creating something genuinely special. The process rewards patience with a liqueur that tastes far more expensive than the simple ingredients suggest.
Give this recipe a try during cherry season and you’ll have a beautiful homemade spirit to enjoy all year long. Your friends will be impressed, and you might just start a new annual tradition in your own kitchen.
Cherry Bounce
Ingredients
Equipment
Method
- Rinse the cherries under cold water and pat them dry with a clean kitchen towel. Use a cherry pitter or a sharp paring knife to remove all the pits, working over a bowl to catch any juices.
- Place the pitted cherries in your large glass jar and pour the sugar over them. Gently stir or shake the jar to coat the cherries evenly with sugar.
- Pour the bourbon over the sugared cherries until they are completely submerged. Add the allspice berries if using them. Make sure every cherry sits below the liquid line.
- Secure the lid tightly on your jar and give it a good shake to help dissolve the sugar. Place the jar in a cool, dark spot like a pantry or cupboard away from direct sunlight.
- Shake the jar gently once every day or two for the first week, then a few times a week after that for 3 to 4 weeks total infusion time.
- After three weeks, open the jar and taste a small spoonful of the liquid. If you want a stronger cherry flavor, let it infuse for another week.
- Set a fine mesh strainer over a large bowl and pour the entire contents of the jar through it. Let it drain naturally for a few minutes, then press gently on the cherries with the back of a spoon to extract extra liquid. Reserve the boozy cherries for another use.
- Line your strainer with cheesecloth or a coffee filter and strain the liquid one more time into a clean container to remove any fine sediment.
- Use a funnel to pour the finished cherry bounce into clean bottles with tight-fitting lids. Store in the refrigerator for up to six months or at room temperature for up to a year unopened.
