CHERRY BOUNCE LIQUEUR

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Cherry Bounce Liqueur image

Martha Washington made cherry bounce liqueur and George carried it with him on his travels. I have taken what I think is the best of Martha's and several other recipes to create this delicious concoction. May be sipped as a liqueur or mixed with 7-UP or other clear soda. I have used cherry juice concentrate in lieu of fresh or frozen cherries to save time, but real cherries are best.

Provided by Chance

Categories     Beverages

Time 15m

Yield 50 ounces

Number Of Ingredients 7

4 -6 cups cherries (fresh, frozen or canned)
3/4 lb dark raisin
1 cup brown sugar
2 allspice berries
3 whole cloves
750 ml brandy
750 ml rum

Steps:

  • Thoroughly clean a 2 quart container with a secure lid. I use an apple cider jug that has been cleaned very well.
  • Clean and stem cherries, if using fresh cherries. Thaw if using frozen.
  • Crush cherries a bit to release flavor, keeping all juice and adding to container.
  • Place remaining ingredients in container.
  • Shake until sugar is dissolved.
  • Keep in a cool, dark place shaking once a week for 3 weeks to 6 months. The longer it sits, the better it gets.
  • Strain and bottle into clean containers of your choice. I use empty beer bottles with a hinged cap.
  • Serve as an aperitif, a digestif or in lieu of a dessert wine.
  • Also makes a great gift if you can stand to give it up.

Nutrition Facts : Calories 228.3, Fat 0.1, Sodium 2.9, Carbohydrate 11.8, Fiber 0.6, Sugar 9.9, Protein 0.3

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