Making cherry crown royal. (cherry bounce)

I have a proven recipe at home. Can check tonight.

Go with the twelve week version. I had a few tastes of a similar drink on St Croix twelve years ago. It was a batch of local rum with the fruit of a tree that grew in the islands. That stuff was very, very tasty.

Definitely find sour cherries if you can, and leave the pits in 'em (for flavor). Never knew anyone to buy a bottle of liquor just for cherry bounce--ppl I know used to pour the odds and ends of various brown & white liquors together to make bounce. Sort of a "clean out the liquor cabinet" annual tradition.

The length of steeping depends on the proof of liquor used. Higher proof stuff will extract the flavor faster than lower proof spirits.

My dad got some as a gift. When I was a teenager I found it in the cabinet. I asked "What is this stuff?"
Dad: "Cherry Bounce. Your aunt gave it to me five years ago. Forgot I had it."
I tried a sip. Almost knocked me out.

I've tried it with grocery store cherries and it was only OK. Used it for ice cream topping, but I wouldn't make it that way again.

You've gotta have sour cherries, sometimes called wild cherries or chokeberries, I think. I've never had access to them, though.

OK, I checked the recipe I have and it calls for aging 4 to 6 MONTHS, not weeks. Also calls for "cheap bourbon".

This got my interest a little going and I remember my great grandfather making this stuff years ago so I called my mom to see if she knew anything about it. She didn't know the recipe he used but she did know that he used native wild cherries that grew out on his property. She also threw in that he used his own "homemade liquor" to make it. Never knew he made moonshine. Gotta find out more about that.