My mother-in-law called it “Cherry Bounce” but during the holidays, we used to call it mighty tasty. Cherry Bounce is an old fashioned, homemade cordial made from cherries that have been fermented in in whiskey.
History of cordials
Most of us think of cordials as an 19th century liqueur. The history of cordial making actual goes back much further than that, stretching clear back to 12th century Europe. During the Middle Ages, alchemists and monks soaked all kinds of fruits, flowers, spices and leaves in alcohol in hopes of coming up with elixirs to restore good health and youth. Early cordials were regarded as medicinal, but by the 17th century, the French began drinking cordials as an after dinner beverage. Early distilleries in France, Germany and Holland began producing cordials that were lighter, brighter, and sweeter. These were the precursors to the cordials we drink today.
How to make cordials
Distilling homemade cordials is a pastime that’s been around this country for a long time, with Cherry Cordials being one of the more popular types of cordials.
In Louisiana and other parts of the south, wild cherries are the best sort of cherries for making Cherry Bounce. Here in Idaho, I’ve used wild choke cherries which are bitter when eaten raw, but develop a taste not unlike cranberries upon being processed. Sour cherries and Bing cherries will also work for a cordial with a strong, cherry flavor.
To make Cherry Bounce, you will need a gallon of washed cherries which have been placed in a glass canning jar or pottery crock. Add enough good whiskey or bourbon to completely cover the fruit and rest the lid gently on the top to allow for air to pass through. After four to eight weeks, drain off the whiskey and set aside.
The next step is to gather up the cherries, place in a large bowl and gently mash them without crushing the pits. Strain the mashed cherries through a jelly bag (or soft, cotton flour sack) and add the cherry juice to the liquor. Take an accurate measurement of the liquid.
The last step is to make a heavy syrup by combining one half cup of water with one pound of syrup for every 2 quarts of prepared liquor. Stir the syrup into the liquor until the sugar has dissolved. Decant the beverage in clean glass bottles and cork.
Shortcut Method
For those who really don’t have the time to allow the cherries to ferment, a popular shortcut is to combine the cherries and whiskey into a jug, and drink and use the liquor as is. This shortcut version isn’t as sweet as the true cordials, but does make a passable substitute.
Distilling homemade cherry cordials is a enjoyable hobby that is both fun, easy, and inexpensive. And even better yet, a bottle of Cherry Bounce is a terrific one-of-a-kind gift for the person who has everything.
