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This is a drink that takes a long time to make. Cherry Bounce will definitely put a bounce in your step.
#cherrybounce #bourbon #drinks
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0:00
Hey, I'm Jocelyn and this is my friend Sandra and welcome to Friday Cocktails
0:06
Today we're going to make a really cool historic cocktail. Actually, we're not. We're just going to start this historic cocktail
0:13
This is something called Cherry Bounce and I'm going to let Sandra talk about it a little bit
0:17
because I think it's a really amazing thing. Well, this drink goes back, we know it has roots into the 17th century at least
0:26
It was very popular, and the idea was that you could take cherries at the peak of season and be able to preserve them and enjoy them later in the year
0:36
This was often used as a celebratory cocktail, particularly for Christmas. And so it really couldn't be easier
0:44
We're going to do two versions today. Right, and we should say it's June. It's June
0:48
That's important to know. Right. So you're going to want to let this sit a little while before you enjoy it
0:53
As in six months. or longer? At least. It can last longer too, huh? Yeah, and you could let it go for a couple of
1:01
months, but really to get a nice smooth product, I would say let it go six months. Plan ahead
1:06
do it when cherries are in season, and just plan to wait. Okay. So all I'm going to do is take this
1:12
bit, and you see each one of these containers is about halfway full of cherries, maybe a little bit
1:19
less and just use the container. I'm not going to give you measures here because the amount of
1:26
cherries that you have is the amount that you should use. So just find a container that will
1:31
you could fill about halfway with your cherries and then halfway with alcohol. And then fill it up
1:36
once again with. And we're using bourbon, right? And traditionally it's bourbon, but do some people
1:42
use brandy? Is that right? Brandy actually is probably the original because they would have been
1:47
using things from Europe. Right, of course, and so bourbon didn't exist
1:54
until the new world developed a little more. Right, so yeah, brandy probably would have been
1:59
the more traditional and the original but as you know Because you got brandy from From Europe Europe but the United States definitely went through a shift towards whiskey rye whiskey And why wouldn you use something
2:13
you can get locally or distill in your backyard, right? Make some use it. It's cheaper. It's
2:20
readily available, right? Right. And actually there was a cataclysm in the French vineyard
2:26
world that happened in the 19th century that made all of these things become completely unavailable it's a choice but to go to other kinds of things which is great
2:34
because it probably led to better rye whiskeys and bourbons here probably so
2:39
you can use rye you can use bourbon I'm a bourbon girl I am to use the bourbon of
2:45
your choice it can be as good I wouldn't use terrible terrible bourbon because
2:51
you want it to be a nice smooth product when you're finished with it this is a
2:57
is a lot of bourbon. This is a lot of bourbon. Which is why we just got a really big bottle
3:01
of bourbon. I don't think I've ever poured that much bourbon in one go, ever. It feels
3:08
kind of good. I'd rather be buying this. Yeah. Interesting. Let me take it out for now. You
3:14
want to finish this one off? No, go for it. I mean, I've poured that much behind a bar
3:18
in a night, but it was like in a thousand different spots. You're still rising. Yeah, definitely
3:22
not for me oh my gosh can you imagine so this one is going to be just the plain cherry bounce
3:29
where it's just cherries and bourbon right and we're just going to seal this puppy up
3:34
right and this is the way I make it um it's the way I've always made it I love it I do let it go
3:41
for at least six months and I usually make a couple batches so I'll have two or three jars
3:47
like this when I make when cherries are good I don't usually drink more than one right in the
3:53
winter and so I have it to last through the next year or then usually the next holiday I have one
3:59
that's a year old so I was sort of thinking I would gift one yes I have a friend who's really
4:07
into bourbons and I thought he would really love a gift of this so it would be kind of cool just tie a big bow on it and get it off Absolutely so easy but there another way to do this so some there are old recipes too that include some sugar and some spices I personally don think you need
4:22
them I as I've said tend to shy away from sweeter beverages other people really like a little sweeter
4:29
taste so we're going to do a version with some sugar and some spice and I think this is so
4:34
going to be your gift batch. Yeah. Um, so this is a quarter cup of sugar and I'm just going to
4:41
dump it right in there. To me, that's sugar. Um, but, and then we've got some spices
4:50
We have, we're going to just drop in a whole cinnamon stick. Stick. And I think that would
4:54
be important. Two cloves. Yep. And Charleston's cut off a little piece about a sliver of nutmeg
5:02
from a whole nutmeg. I do recommend don't try and use ground spices here
5:07
You want to go ahead and use the whole stuff. Otherwise, they're just, after it sits in alcohol
5:12
that long, I'm sure that they would get nasty, but I love
5:16
I think nutmegs are so beautiful. They're beautiful and fresh nutmeg. There's no comparison
5:22
to the stuff that you got pre-ground. So all you do now
5:26
make sure you've got a good seal. And so we're just going to put these
5:32
in my pantry. Label them. Of course. So the date and what it is
5:37
so that you'll remember especially if you're making more than one batch that way you'll remember
5:41
what year it came from. Yeah. And that is actually a fun treat to find something that's a couple years
5:45
It's in the back of the pantry. Like oh my gosh it's vintage. I can see it
5:50
So good. So I find that really about a year is so lovely to drink
5:56
It'll turn this beautiful ruby color. It doesn't the plain does not get sweet
6:01
it just infuses with this gorgeous cherry flavor and I think if you try it
6:06
both ways try it both ways see which one you prefer and take it from there
6:12
I think we should also point out really quickly too we washed these cherries first and we just pulled the stems off They still the pit still in there So these are just clean cherries no stem and that it That it Nice
6:27
All right. Hey, so it's been six months since we made our cherry bounce and quite frankly
6:33
it's been so long. I don't remember what I said in the first half of the video, but as you can see, my cherry bounce has been sitting since June of 2020
6:41
This is the unspiced. I also made a spiced version, but that I'm going to give to a friend of mine for Christmas
6:49
So this one I'm just going to ladle into a cordial glass
6:54
You can put the cherry in it or you cannot. You can serve this neat in another glass
7:02
But this is definitely like an aperitif sort of thing and maybe an after dinner drink, something like that
7:08
It's a sipper. this is not um this is not for the faint of heart so i'm just going to put a little bit in there and
7:16
i've left the cherries in there although you know what on second thought i think that
7:22
um alcohol laden cherries might actually be really good so i'm gonna stick a couple of those in there
7:28
and we'll see how it goes wow okay it's strong i mean it's straight liquor and um but it's sweet but because it's cherries
7:44
and good fresh cherries it's kind of tart um it's a good drink it's definitely something that you're
7:49
going to sip on not something you're going to like pour over ice and drink for a while like quickly
7:54
this is kind of in my opinion one and done but it's a great drink and we're putting this out
8:01
at Christmas time so that you can make this and let it sit for an entire year six months is great
8:08
I would think that that's about the minimum that you want it to sit the longer the better the more
8:13
that cherry infuses into the alcohol and it's tasty so cheers and have a wonderful holiday season bye
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