Cherry Bounce

Cherry Bounce

Best made several months ahead.

I love watching the color turn to deep ruby-red!

Makes about 1 Gallon before straining out cherries.

6 cups tart or sour cherries, washed and stemmed, unpitted


1 pound rock candy
(if you use the kind with strings or sticks, you’ll need to fish them out. That’s why I use bulk rock candy()

1 fifth bourbon (thank you Pensive Distilling!)

Place the cleaned cherries in a large, clean jug or jar with a tight fitting lid. Add the rock candy and then pour in the whiskey. Seal and place the jug in a cool place away from the light. Shake the contents on occasion. Once fully infused, remove the cherries and store the cordial in the refrigerator.

The cherries can be pitted  and used in cocktails, or roughly added to baked goods, whipped cream or both sweet and savory sauces (I’m talking to you, pork chop!)

To use it in a cocktail, make my daughter Katie’s Cherry Vanilla Old Fashioned.