Cherry Bounce

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Old fashioned Cherry Bounce is a sweet, homemade, cherry-infused liqueur. It's perfect for sipping, making into cocktails, and gifting!

Prep Time10

Infusion Time60

Course: Infused Alcohols

Cuisine: American

Servings: servings

Calories: 119kcal

Put the pitted cherries in a mason jar (or other airtight vessel).
Add sugar to the mason jar.
Add brandy to the mason jar.
Seal the jar and shake the heck out of it until the sugar dissolves into the brandy (see recipe notes).
Keep the jar at room temperature in a dry place out of the sun and allow the flavors to infuse for at least two months and up to six months.
After two to six months, strain out the cherries (optional; see recipe notes) and store the cherry bounce in an airtight container.

If using frozen cherries, allow them to thaw completely before making the recipe.
It can be difficult to incorporate the sugar into the brandy (especially if you're using frozen cherries). I had to shake for a bit, set it down, and come back after a few minutes to shake some more, until it was fully incorporated.
You don't have to strain out the cherries. You can leave them in the bounce, if you prefer. As long as the cherries are fully submerged in the liquid, you can store the bounce at room temperature for basically forever.
After the bounce has finished infusing with the cherries and sugar, you can still eat the cherries! They're great for cocktail garnishes, over ice cream, or as a boozy little treat.
Nutritional information is based on an assumed 1.5 ounce serving size
Depending on your schedule/preferences, you can let this bounce infuse for at least two, but up to six months.