I've searched a bit and found recipes but they are all inconsistent. It's mostly the time in the jar that is inconsistent. Ranging from 4 weeks to 12 weeks. Has anyone here ever done it before? Any pointers? I was thinking 2 lbs of cherries, a cup of sugar, and a fifth of crown. Stir it once a week for a month.

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Posted by Boudreaux35

Member since Sep 2007

21687 posts

Posted on 1/11/12 at 10:36 am to jackbnimble

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

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Posted by Stadium Rat

Metairie

Member since Jul 2004

9593 posts

Posted on 1/11/12 at 10:42 am to jackbnimble

Don't use Bing cherries. You need the sour ones.

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Posted by CITWTT

baton rouge

Member since Sep 2005

31765 posts

Posted on 1/11/12 at 10:44 am to jackbnimble

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.

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Posted by AlleyCat

MYOB

Member since Nov 2011

4127 posts

Posted on 1/11/12 at 10:46 am to jackbnimble

I wish I could help you, but I would probably say that going with 12 weeks would give the best results. This is purely a guess.

and that sounds mighty tasty btw!

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Posted by Zach

Gizmonic Institute

Member since May 2005

112810 posts

Posted on 1/11/12 at 10:53 am to jackbnimble

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.

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Posted by HeadyMurphey

Los Santos

Member since Jan 2008

17199 posts

Posted on 1/11/12 at 8:00 pm to jackbnimble

This came from the John Folse book, The Encyclopedia of Cajun and Creole Cuisine

I just got the book so haven't tried it

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