I found this recipe in the _Whitehouse Cookbook_ a collection of recipes from the 1800's that were part of the USA Whitehouse cuisine. I altered the recipe, however (see my reply to Joe M. in the Mulled Wine thread : )
Pretty simple -- take a big plastic food grade storage container, oh, about a gallon or so, fill it almost full with cherries. Good cherries. Then, add enough Kentucky Bourbon whiskey to fill the gaps between the cherries and fill the container. Let it set for several months. Several more if necessary. Strain the whole mess through a rice colander. Let it sit in glass bottles for a while, enough for the sediment to settle. Siphon off the liquid, once it's clear. Let it age for about a year, more if necessary.
Good stuff!
The original recipe called for sugar in addition to the cherries and the bourbon whiskey. I've found that sugar adds extra body to the liquor, but my personal preference has been to leave the sugar out.
Cherry Bounce is a well known home made liquor from the 1800's, and likely older than that.
Pretty simple -- take a big plastic food grade storage container, oh, about a gallon or so, fill it almost full with cherries. Good cherries. Then, add enough Kentucky Bourbon whiskey to fill the gaps between the cherries and fill the container. Let it set for several months. Several more if necessary. Strain the whole mess through a rice colander. Let it sit in glass bottles for a while, enough for the sediment to settle. Siphon off the liquid, once it's clear. Let it age for about a year, more if necessary.
Good stuff!
The original recipe called for sugar in addition to the cherries and the bourbon whiskey. I've found that sugar adds extra body to the liquor, but my personal preference has been to leave the sugar out.
Cherry Bounce is a well known home made liquor from the 1800's, and likely older than that.