I’m making cherry bounce — haven’t done that in about four years. I’m making two small batches, one using brandy (which was what I used when I made it before), and one using bourbon. Bourbon is the traditional booze for bounce in the South, so I thought I’d give it a try and have a side-by-side tasting. Of course, I’m not making completely traditional bounce because I can only get bing cherries, and not the black cherries that grow back home (and if any of you folks back home have, or know someone who has black cherry trees on their property, let me know… that’s worth a trip home all by itself, just to harvest them for bounce).
The recipe, and my notes, are now in the database. Have a peek HERE. If you’re looking to make some for Thanksgiving or Christmas, you better start now. Cherries will be out of season before long, and right now Sam’s has an awesome price on them.
If you make any blueberry bounce, please let me know. I would love to get some from you. I will pay for it if you tell me what you need to make it.