Skip Nav

Traditional Gourmet Recipe for Cherry Bounce Liqueur

Cherry Bounce

Cherry Bounce

Adapted from Gourmet


  1. 4 pounds frozen Bing cherries, thawed (you can also use fresh cherries when in season, and stone them)
    2 cups sugar
    1/4 teaspoon ground mace
    1/4 teaspoon ground allspice
    1 cup brandy
    1 cup rum
    Special equipment: Fine sieve and/or cheesecloth


  1. Cook cherries in a double boiler until they are very soft.
  2. Strain the juice (I strained it twice, the first time with a sieve and the second time with some cheesecloth), and measure it. For each quart of juice add 2 cups sugar and 1/4 teaspoon each of ground mace and ground allspice.
  3. Simmer the mixture, skimming it frequently, until the scum ceases to rise.
  4. Cool the syrup and measure it. For each quart of syrup add 1 cup each of brandy and rum. Store the cordial in bottles. Serve the cherry bounce as an after-dinner liqueur.

Makes 6 cups.

Latest Recipes, Menus, Food & Wine