Cherry Bounce Recipe

Pittman & Davis

Prep time:

Cook time:


An interesting party deserves an interesting drink, but there are many options from which to choose. Most would be satisfied with beer, but sometimes you just want to spice things up a bit. With that in mind, liqueur is a good alternative to serve at your party. But which liqueur exactly?

If you have time to plan ahead, say for the coming holidays, we recommend you try making Cherry Bounce, a brandy and rum-based cherry infusion that has a rich history. It is one of George Washington’s favored tipples. In fact, he brought a canteen of it along with Madeira and port for his trip west across the Alleghany Mountains back in September 1784. The earliest record of the drink can be traced back to 1693 in W. Robertson Phraseologia Generalis.

The ingredients needed to make it are fairly simple, but time is the key to making it fantastic.

How to make a Cherry Bounce

Prep Time: 5 mins

Cook Time: 25 mins + standing

Yields: 5-1/4 cups


  • 4-1/2 pounds fresh unpitted Pittman & Davis Bing Cherries
  • 2-1/4 cups sugar
  • 1/2 teaspoon ground allspice
  • 1-1/2 cups spiced rum
  • 1-1/2 cups brandy


  1. Place cherries in a large saucepan. Bring to a boil. Reduce heat and simmer uncovered for 15-20 minutes or until soft. Strain juice through a cheesecloth-lined colander. Divide cherries among six 1-pint jars.
  2. Return juice to saucepan. Add sugar and allspice. Bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Transfer to a large bowl and cool completely.
  3. Stir in rum and brandy. Pour the syrup into bottles over cherries. Cover and let stand for at least 1 month, stirring every week. Store in a cool, dry place up to 3 months.

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