Preparing the Cherry Bounce
"Have you been drinking it?" She eyed him narrowly, but his lips appeared to be their usual color.
Of course not. He leaned over and kissed her, to prove it. "Surely ye dinna think a Scotsman like Ronnie would deal wi' disappointment by drinking Cherry Bounce? When there's decent whisky to hand?"
Diana Gabaldon, A Breath of Snow and Ashes (Chapter 6 - Ambush)
It's time to strain the Bounce! Are you excited? Many of you have checked in with me in the last couple of months with your tasting notes. Some added a little sugar, and at least one of you added A LOT. (Can't wait to hear how that turns out!)
You may remember that I made 2 batches. The glass on the left contains the final product of the first, hoochier of the two: Alberta Rye and a jar of sour cherries in light syrup. The one on the right is made from Grant's Whisky, fresh sweet cherries, and the zest of a lemon to add a little sour.
Neither of mine are cough syrup. I've mentioned before that George Washington was known for his love of an extra-sweet Cherry Bounce, but I have to say that I'm pretty certain I prefer my version. The cherry flavour is pronounced and sweetness fills the mouth, but the lingering flavour is that of the base...the booze...whatever it may be.
Both are very similar in colour - a deep, rich red - but the little bit of extra money spent on the Grant's whisky was worth it. It's much smoother, and a little bit sweeter, than it's rye counterpart. (I used exactly the same amount of sugar, but the cherries were different.)
Roger doesn't know what he's missing.
photo by Annika Åstradsson, Outlander & OK fan
Most of you have also been very positive about the results, which always makes me feel a little relieved. After all, no matter how hoochy your hooch was, you spent money on it. Waste isn't looked upon kindly in my Outlander Kitchen. In fact, it makes me itch.
But now that we know, next year, for me at least, will hold no hesitation. I will go forth, buy a bottle of Grant's (or maybe even one better), a pound of fresh cherries, and infuse to my heart's delight. Heck, I may even add a little more sugar right at the start.
As a short aside, I should tell you that I realized very soon into our experiment that mashing the cherries was an unnecessary, very messy step and also a mistake. Not a big one, but one that added extra sediment to the mixture.
Sediment that we now have to strain. Oh well, live and learn, right? (And we would have had to strain it anyway, it just takes a little longer to drip through when there's more pulp in the basket.)
To strain your Bounce, you'll need a metal strainer and either a few layers of cheesecloth, a very clean linen tea towel that you don't mind permanently staining, or a basket type coffee filter.
Pour the liquid through the lined strainer, keeping as many of the solids as you can in the original container. Pour the strained Bounce into a clear glass container with a lid and store it in a cool dark place when you're not drinking it.
I picked all of the stones out of the strained cherries and threw the fruit in the freezer. I just can't resist the idea of a little Cherry Bounce ice-cream for Valentines...you?