This sour cherry liquor has been a favorite American tipple for more than 200 years.

By Anna Kovel  Updated on September 11, 2023

Prep Time: 20 mins

Total Time: 1 hr 15 mins

Yield: 2 cups

Ingredients

• 22 ounces fresh sour cherries, rinsed and drained (3 ½ cups)
• 2 cups white rum, such as Captain Morgan
• Frozen sour cherries on the stem, for serving (optional)

Directions

• Pierce cherries
  Using the tip of a sharp knife, pierce 2 to 3 holes in each fresh cherry, then place in a large crock or jar with a tight-fitting lid.
• Add rum; cover and store:
  Pour in rum and stir to combine, pressing lightly on cherries to release some juices. Cover jar and let stand in a cool, dark place at least 1 week and up to 1 month.
• Strain and refrigerate:
  Strain mixture, discarding solids; pour liquid into a resealable jar or bottle. Refrigerate at least 1 hour and up to 6 months.
• Serve:
  Serve chilled, over ice, with frozen cherries.

Storage

Once made, cherry bounce should be refrigerated. After macerating the cherries in alcohol for between one week and one month, then straining the cherries off, we recommend you refrigerate it for longer than the minimum of one hour called for in the recipe. It will last for as long as six months and is at its best after at least two months of refrigeration.

Frequently Asked Questions

What is in George Washington’s cherry bounce?

The cherry bounce recipe used by the Washington family in the 18th century is a brandy-based drink made with sour cherries, brandy, sugar, and spices.

What cherries are in cherry bounce?

Most cherry bounce recipes use sour cherries but there are a few that call for sweet cherries.

Updated by Victoria Spencer

Originally appeared: Martha Stewart Living, July/August 2019

Updated by Victoria Spencer