This cherry bounce recipe is based off of Martha Washington's recipe. This particular variation can be found in the book, Colonial Spirits: A Toast to Our Drunken History.
Course: Cocktail
Servings: 1quart
Author: Colonial Spirits
Ingredients
750mLwhiskey or bourbon* (standard sized bottle)
1cup200g sugar
1poundsour cherriesstemmed and pitted
1vanilla beansplit lengthwise
Instructions
Combine 1½ cups of the whiskey and all of the sugar in a 1-quart jar. Shake to dissolve.
Add cherries, vanilla bean, and remaining whiskey to the jar. Seal and shake.
Store in a cool dark place for 4 to 6 weeks, or up to 6 months.
Strain the mixture into a bottle and keep up to 2 months.
Notes
The recipe in the book calls for whiskey or bourbon, and Sweet Lips uses rye, apple brandy, and grain neutral spirits. I think that exclusively using a rye (Rittenhouse), applejack (Laird’s), or a Cognac (Courvoisier) or even a combination of these three would yield great results.