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Started By
Message
asking for help with making cherry bounce
Posted on 6/30/19 at 7:47 pm
Posted on 6/30/19 at 7:47 pm
i was looking at trying a recipe to make an alcohol concoction but wanted some blending recommendations.
my question is are these really the best choices? vodka is awful bitter and i thought the rule is to never mix light and dark liquor together, so please advise any substitutions you would advise trying. like use tequilla or rum instead of vodka or leave the burbon out or......
and yes i know food board but this is about booze so......
and i also know cherry bounce is traditionally made with white port wine not liquor, but this recipe seems to be a nice short cut that could taste pretty good
TIA
CHERRY BOUNCE
2 to 3 pounds of ripe cherries
1/2 gallon (1.75 liter) bottle of vodka
1 pint (2 cups) bourbon of your choice ?????????
4 cups (2 lbs) white sugar (2 cups = 1 lb)
my question is are these really the best choices? vodka is awful bitter and i thought the rule is to never mix light and dark liquor together, so please advise any substitutions you would advise trying. like use tequilla or rum instead of vodka or leave the burbon out or......
and yes i know food board but this is about booze so......
and i also know cherry bounce is traditionally made with white port wine not liquor, but this recipe seems to be a nice short cut that could taste pretty good
TIA
CHERRY BOUNCE
2 to 3 pounds of ripe cherries
1/2 gallon (1.75 liter) bottle of vodka
1 pint (2 cups) bourbon of your choice ?????????
4 cups (2 lbs) white sugar (2 cups = 1 lb)
This post was edited on 6/30/19 at 8:21 pm
12
Posted on 6/30/19 at 7:48 pm to keakar
What do you want the drunks to be connoisseurs of?
Posted on 6/30/19 at 7:49 pm to keakar
I make cherry bounce every year
You only need cherries and vodka.
Or cherries and bourbon.
Want it to taste more like a port? Try fireball and cherries. Thank me laterzzzz.
You only need cherries and vodka.
Or cherries and bourbon.
Want it to taste more like a port? Try fireball and cherries. Thank me laterzzzz.
Posted on 6/30/19 at 7:49 pm to chinhoyang
I guess you are looking for fans of alcoholics?
Posted on 6/30/19 at 7:50 pm to keakar
Be a man and drink your prefered drink (vodka, tequila, etc) with water.. MAYBE with a slice of lemon or lime...
Posted on 6/30/19 at 7:52 pm to keakar
Your posts are always wrong and that's ok, but jeez you can't even correctly make a thread either
Posted on 6/30/19 at 7:53 pm to keakar
Instead of vodka you should use grain alcohol as strong as you can find.
Posted on 6/30/19 at 7:54 pm to Sir Drinksalot
quote:
I make cherry bounce every year
You only need cherries and vodka.
Or cherries and bourbon.
thanks, this was what my instincts were telling me and why i wanted to get some advice on it. does this recipe look ok if i just leave the burbon out?
im not looking for it to taste like port, but my grandpa used to get 5 gallon bottles of port to make his bounce with so i remembered thats how the old guys did it.
what vodka is the least bitter to use?
This post was edited on 6/30/19 at 7:58 pm
Posted on 6/30/19 at 7:57 pm to keakar
Real drunks don’t frick with no cherry bounce bro
Posted on 6/30/19 at 7:59 pm to keakar
The fireball makes the aftertaste more like chocolate covered cherries. Delish!
I used svedka. It probably doesn’t matter to be honest.
I usually make it in August. I cut the pits out, pour into jars, and put in the back of my pantry for 3 months.
It’s so easy.
Try both the fireball and vodka so you can compare tastes.
It’s great to pull out for Halloween, thanksgiving, Christmas, or even New Years. I can’t remember last New Years because of cherry bounce :-)
ETA. Leave out the sugar. You don’t need it. Pour the pitted fresh cherries in a jar and dump booze on them and then seal up for 3 months.
I used svedka. It probably doesn’t matter to be honest.
I usually make it in August. I cut the pits out, pour into jars, and put in the back of my pantry for 3 months.
It’s so easy.
Try both the fireball and vodka so you can compare tastes.
It’s great to pull out for Halloween, thanksgiving, Christmas, or even New Years. I can’t remember last New Years because of cherry bounce :-)
ETA. Leave out the sugar. You don’t need it. Pour the pitted fresh cherries in a jar and dump booze on them and then seal up for 3 months.
This post was edited on 6/30/19 at 8:01 pm
Posted on 6/30/19 at 8:17 pm to Sir Drinksalot
quote:
ETA. Leave out the sugar. You don’t need it. Pour the pitted fresh cherries in a jar and dump booze on them and then seal up for 3 months.
thanks, glad you let me know this. i never made it before and wanted something to drink for the weekly boure' games
looks like nothing was right about that recipe, it even said to leave it sit for just a couple of weeks until all sugar was dissolved.
quote:
The fireball makes the aftertaste more like chocolate covered cherries. Delish!
oh that does sound good, i will definitely try this one as well
so do i put this in a gallon jug and add anything to it like water, or just straight as-is plus cherries?
This post was edited on 6/30/19 at 8:21 pm
Posted on 6/30/19 at 8:23 pm to keakar
Fireball is a cinnamon whiskey.
Yes, in a sealed jar as is.
It’s def a sipping drink (no ice) - or shots if you have a crowd.
All guests are always intrigued and impressed though :-)
It’ll burn on the way down for sure-but that’s a great feeling in the fall around a campfire.
Yes, in a sealed jar as is.
It’s def a sipping drink (no ice) - or shots if you have a crowd.
All guests are always intrigued and impressed though :-)
It’ll burn on the way down for sure-but that’s a great feeling in the fall around a campfire.
This post was edited on 6/30/19 at 8:25 pm
Posted on 6/30/19 at 8:38 pm to Sir Drinksalot
quote:
Yes, in a sealed jar as is.
ok so if i buy a half gallon bottle of each just pour enough out so the cherries fit then reseal and put on the shelf for several months.
what size bottle of cherries would be best for 1/2 gallon bottle of booze?
This post was edited on 6/30/19 at 8:40 pm
Posted on 6/30/19 at 8:43 pm to keakar
I’ve never even heard of this. Is it as simple as putting putted cherries in jars and pouring vodka on them? Do I need to heat the vodka first? Do I need to bring the canned concoction up to a temp? This sounds very easy.
Posted on 6/30/19 at 8:48 pm to keakar
I ordered two 1 gallon sealed/leakproof jars off amazon for 12.99 each.
I just went back and checked my notes-
I had 4 lbs cherries, 2 bottles of booze and 3/4 cup sugar.
I forgot I added the sugar for the first time last year-that might be why the fireball cherries tasted so desserty.
Buy the darkest cherries you can find. Pit them and stab them with a fork before you throw them in.
I just went back and checked my notes-
I had 4 lbs cherries, 2 bottles of booze and 3/4 cup sugar.
I forgot I added the sugar for the first time last year-that might be why the fireball cherries tasted so desserty.
Buy the darkest cherries you can find. Pit them and stab them with a fork before you throw them in.
Posted on 6/30/19 at 8:50 pm to Jibbajabba
Yes it’s easy as hell and so good.
No heat necessary. Pit the cherries, stick them with a fork, toss them in a jar with vodka or whiskey or bourbon and add a little sugar if you want. Seal up and stash away in a dark place for 3-6 months.
I can never wait 3 months so I taste them a lot over the duration.
No heat necessary. Pit the cherries, stick them with a fork, toss them in a jar with vodka or whiskey or bourbon and add a little sugar if you want. Seal up and stash away in a dark place for 3-6 months.
I can never wait 3 months so I taste them a lot over the duration.
Posted on 6/30/19 at 8:52 pm to Sir Drinksalot
Why are y’all pitting the cherries? The pits contain flavor, too.....I make a slash down to the pit, pull off the stems, and stick em in a jar with a little sugar and bourbon.
Posted on 6/30/19 at 8:55 pm to hungryone
I have done both (been making bounce for about 10 years)
But when I pull out the bounce it’s safety first-no pits. Don’t need drunk bitches spitting their teeth out.
Also I have not noticed a difference in taste.
(I neglected to mention that you pull the stems off in my earlier instructions but I figured that was understood).
Also it’s fun to ask people if they want some hooch. I like that word.
But when I pull out the bounce it’s safety first-no pits. Don’t need drunk bitches spitting their teeth out.
Also I have not noticed a difference in taste.
(I neglected to mention that you pull the stems off in my earlier instructions but I figured that was understood).
Also it’s fun to ask people if they want some hooch. I like that word.
This post was edited on 6/30/19 at 8:59 pm
Posted on 6/30/19 at 9:13 pm to Sir Drinksalot
so what if i used Maraschino Cherries???
just thinking they come already pitted and destemed right out of the jar
just thinking they come already pitted and destemed right out of the jar
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