Cherries were on sale this week, and to make myself feel better about working over the holiday weekend (and you could definitely tell there was lead up to a full-moon going on out there), I bought some. Well, I bought a lot. I ate 4 pounds of them all by myself. I shared another pound or two, and I made cherry bounce with the other pound. If you are counting, that is a lot of cherries.
I saw somebody else recently making a drunken cherry infusion – and decided to try it myself. It’s pretty easy, just pitted cherries, sugar and bourbon. You add them all together and let it sit until Christmas.
When it’s done, you should be able to drink it just as it is – like a cordial, or add a bit of gingerale to it for a fizzy drink, but I plan put a shot of the bounce and a single cherry in the bottom of a champagne flute and top it off with some Prosecco. We have a house party on the last weekend of November every year and it’s become a bit of a tradition to serve some kind of Prosecco drink for the first drink – I think this is my pick for this year.
And then of course you can eat the boozy cherries over ice cream or just with your fingers. I can only imagine that it’s called bounce because someone ate all of the cherries and bounced off all four corners of the room afterwards.
I pitted my cherries for this, but apparently you can leave the pits in. I wanted to make it easier to eat the cherries afterwards. I don’t want my guests choking on pits in their Prosecco.
Recipe adapted from The Runaway Spoon
- 1 pound fresh red cherries, pitted
- 1 cup sugar
- 5 cups bourbon
- 1 large sterilized jar (big enough to hold 6 cups worth of stuff)
Wash, stem and pit cherries, discarding eating any bruised fruit as you go. Layer the cherries and the sugar in the jar and leave to sit for about an hour. Pour bourbon over cherries, seal the jar and shake occasionally to help dissolve the sugar. Some cherries will float in the beginning, but they will sink to the bottom. When the sugar is dissolved, leave the jar in a cool dark place for at least 4 months to infuse.