Kay’s Cherry Bounce: A Potent Elixir of Summer’s Bounty
Door County cherries have always held a special place in my heart, their tartness a perfect counterpoint to sweet indulgence. I recall a visit to a small roadside stand years ago, where a kind woman named Kay, her hands dusted with flour and her apron bearing the faint scent of baked goods, offered a taste of something truly magical. She spoke of her annual tradition, a potent concoction born from the very cherries she grew, a drink that promised a lively spirit and a taste of sunshine. “Warning,” she’d winked, “the cherries will get you bouncing before the booze will!” That simple, unforgettable encounter ignited my curiosity and inspired this recipe, a celebration of peak-season fruit and spirited libations.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 6 months (for infusion)
- Servings: Approximately 70 ounces of liqueur
- Yield: 70 ounces
- Dietary Type: Alcoholic beverage
Ingredients
- 8 cups tart cherries, with the pits (freshly picked are ideal for their vibrant flavor)
- 1 ¾ liters liquor (Vodka, Brandy, or Whiskey are excellent choices, or feel free to experiment)
- 2 cups sugar
- 1 cup water
Equipment Needed
- Large glass gallon jug with a tight-fitting lid
- Medium saucepan
- Whisk or spoon for stirring
- Fine-mesh sieve or cheesecloth for straining (optional, for a clearer liqueur)
- Bottles for storing the finished Cherry Bounce
Instructions
The magic of Kay’s Cherry Bounce lies in its simplicity and the patient infusion of time. This isn’t a recipe for immediate gratification, but rather a delightful project that yields an extraordinary reward.
- Begin by preparing the sugar syrup. In a medium saucepan, combine the 2 cups of sugar and 1 cup of water. Place the saucepan over medium heat.
- Stir continuously until the sugar is completely dissolved in the water. You want a clear, homogenous syrup, free of any grainy sugar crystals. This should take just a few minutes.
- Once the sugar is fully dissolved, remove the saucepan from the heat and let the sugar syrup cool slightly.
- In your clean glass gallon jug, combine the 1 ¾ liters of your chosen liquor with the cooled sugar syrup.
- Now, add the 8 cups of tart cherries (pits and all!) to the jug. The pits contribute a subtle almond-like note to the finished liqueur.
- Screw on the lid of the gallon jug securely.
- Store the jug in a dark, dry place. This is crucial for the infusion process. A pantry, basement, or cupboard away from direct sunlight is ideal.
- Allow the Cherry Bounce to infuse for approximately six months. Kay mentioned making this when the cherries ripen and letting it sit until Christmas, which aligns perfectly with this infusion period.
- After six months, the liqueur will have taken on a beautiful ruby hue and a rich cherry flavor. You can strain the liqueur through a fine-mesh sieve or cheesecloth to remove the cherries if you prefer a clearer finished product, though many enjoy the visual appeal of the infused cherries remaining.
- Transfer the Cherry Bounce into clean bottles for storage and serving.
Expert Tips & Tricks
The beauty of Cherry Bounce is its inherent simplicity, but a few seasoned touches can elevate it further. Kay’s wisdom, passed down through her simple instructions, hints at the understanding that quality ingredients and patience are paramount.
- Cherry Choice: While tart cherries are traditional and provide the best flavor profile, if you find yourself with a bounty of sweet cherries, you can certainly use them. Just be aware that the flavor will be sweeter and less complex. Pitting the cherries is not necessary; the pits actually contribute a desirable subtle almond undertone to the final liqueur.
- Liquor Selection: The recipe wisely notes that you can use the “cheapest booze available.” This is because the cherries and sugar will do a remarkable job of transforming and mellowing even the most budget-friendly spirit. Vodka offers a neutral canvas for the cherry flavor, brandy adds a warm, fruity complexity, and whiskey brings a deeper, spicier note. Experimenting with different spirits is part of the fun!
- Infusion Time: While six months is the recommended infusion period, don’t be afraid to taste it after four months. The flavor will continue to develop, but you might find it to your liking earlier. Conversely, letting it infuse for longer can deepen the flavor even further.
- Clarity vs. Character: Straining the cherries is an aesthetic choice. Leaving them in the bottle adds a rustic charm and visual appeal. If you choose to strain, do so gently to avoid clouding the liqueur.
- Second Infusion (Optional): For those who enjoy a more intense cherry flavor or a lighter alcohol base, you can strain the finished liqueur, discard the first set of cherries, and then re-infuse a second batch of fresh cherries in the strained liqueur for another month or two.
Serving & Storage Suggestions
Kay’s Cherry Bounce is a delightful digestif or a celebratory sipper. Its rich flavor and potent character make it best enjoyed in moderation.
- Serving: Serve chilled, either neat in a small cordial glass or over ice. It’s also a fantastic addition to cocktails, adding a unique fruity depth to drinks like a Cherry Old Fashioned or a festive Cherry Sparkler when mixed with sparkling wine. You can also use a small amount to deglaze a pan for a rich sauce for pork or duck.
- Storage: Properly stored, Kay’s Cherry Bounce will keep for an extended period. Once bottled, it can be stored in a cool, dark place at room temperature. The alcohol content acts as a preservative. It will retain its best flavor for at least a year, and often much longer. If you choose to leave the cherries in the bottle, they will continue to release flavor, becoming softer and more pliable over time.
Nutritional Information
Kay’s Cherry Bounce is primarily a spirited beverage, and its nutritional profile is dominated by alcohol and sugar content. The figures provided are estimates and will vary based on the specific liquor used and the exact sugar absorption.
| Nutrient | Amount per Serving (approx. 1 oz) | % Daily Value (approx.) |
|---|---|---|
| Calories | 32.1 kcal | — |
| Calories from Fat | 0 kcal | — |
| Total Fat | 0 g | 0% |
| Saturated Fat | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Sodium | 2 mg | 0% |
| Total Carbohydrate | 8.2 g | 2% |
| Dietary Fiber | 0.3 g | 1% |
| Sugars | 7.8 g | 31% |
| Protein | 0.2 g | 0% |
Note: Alcohol content is not typically factored into Daily Value percentages.
Variations & Substitutions
While Kay’s original recipe is a masterpiece of simplicity, there’s always room for personal interpretation and creative flair.
- Herbaceous Notes: For a more complex flavor profile, consider adding a sprig of fresh mint, a few sprigs of thyme, or a cinnamon stick to the jug during the infusion period. Remove these additions before bottling.
- Spiced Cherry Bounce: Incorporate a few whole cloves and a star anise pod along with the cherries for a warming, spiced version, perfect for the holiday season.
- Different Fruits: While cherries are classic, you could adapt this method to other fruits like plums, raspberries, or even peaches, though the sugar and liquor ratios might need slight adjustments to balance sweetness and tartness.
FAQs
Q: How long does it truly take for the flavors to develop?
A: While you can taste it earlier, the full, rich, and mellowed flavor of Kay’s Cherry Bounce typically emerges after about six months of infusion.
Q: Do I need to use tart cherries, or can I use sweet ones?
A: Tart cherries are traditional and provide a more balanced flavor. Sweet cherries will result in a sweeter, less complex liqueur.
Q: Can I leave the cherries in the bottle after infusing?
A: Yes, you absolutely can! Leaving the cherries in adds visual appeal and they can be eaten as a boozy treat.
Q: What’s the best way to store the finished Cherry Bounce?
A: Store it in a cool, dark place. The high alcohol content acts as a preservative, so it has a very long shelf life.
Q: Is Kay’s Cherry Bounce very strong?
A: Yes, it is potent! Kay’s warning is quite accurate – it’s a strong liqueur, meant to be sipped and savored.
Final Thoughts
Kay’s Cherry Bounce is more than just a recipe; it’s a tradition, a taste of summer preserved for the colder months, and a testament to the simple beauty of allowing ingredients to meld and mature. The process is meditative, the anticipation rewarding, and the final sip a celebration of patience and pure, unadulterated flavor. I encourage you to embrace this delightful endeavor. Gather your cherries, select your spirit, and let the magic unfold. Share it with loved ones, toast to the season, and perhaps, just perhaps, you’ll find yourself bouncing with joy.