Cherry Bounce takes a long time to make, so it does require patience, but is oh so very good when done. You can use different liquors to get completely different drinks.
If you haven’t had a fruit bounce before, you are missing out! Think Grenadine, but with a kick. You can add it to other drinks to give more flavor, drink as is, or spice up tonic, sparkling soda, or ginger ale.
Changing out the cherries will also give it an entirely new flavor. You can use sweet cherries, or our Royal Anne’s for more tartness, or ask for a pollenizer cherry for a deep, rich flavor. Pollenizers tend to be a little less sweet and a little dryer of a cherry, so they go really well in alcohol to make wines, ports and beer.
Bottle in fun bottles like these: Decorative Bottles to store long term or give away as gifts.
We use this style of glass jar to make our bounce in.
- Half Gallon Jar
- 1 Quart Jar
- 1 lb Fresh Cherries Remove Stems
- 2 3/4 c Sugar
- 4 c Captain Morgan Spiced Rum Can also use Vodka, regular Rum, Bourbon, or Cognac
- Wash cherries and take each one and slash with tip of paring knife
- Take one cup of the rum and add the sugar into the half-gallon jar, shaking well to dissolve the sugar as much as you can.
- Add cherries and shake again to mix as best you can
- Add remaining 3 cups of rum
- Shake again gently to distribute the cherries
- Place the jar in a sunny spot, indoors and let sit for 7 days.
- After the 7 days, put the jar in a dark spot, and let it sit undisturbed for another 40 days
- After the time is up, put a strainer over the top of a pitcher or container and strain the cherry mixture through it.
- Cover the strained juice and let settle for a couple of hours, then gently pour into a clean 1 qt jar, so that you do not include any of the sediment.
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