Comments on Infusions of Grandeur: When I say bounce, you say, how high?

My parents brought this recipe to Springfield Illi...

2009-07-12T03:03:13.170-05:00

My parents brought this recipe to Springfield Illinois From Quincy Illinois. #1 Use rock candy. #2 use cheap bourbon whiskey. #3 let sit for six months in a dark place. #4 use pie cherries and pits. #5 2 quarts cherries, 1 and 1/2 pounds rock candy, 2 fifths whisky. YUM!

Real cherry Bounce is made with whiskey (2 quarts)...

2009-07-05T23:17:50.432-05:00

Real cherry Bounce is made with whiskey (2 quarts), remember 2,2,2 2 quarts,whiskey, 2 lbs. sugar and 2 quarts cherries. Use Michigan cherries if you have access to them. Mix together all ingredients in a gallon jar. invert daily, for 4 days. after 2 months it is ready to use.

I've recently completed a batch using Peach Brandy...

2008-12-23T14:28:00.000-05:00

I've recently completed a batch using Peach Brandy rather than Makers Mark. I also added nutmeg, cloves, and cinnamon. Aged it for 1 month and it's quite good and very cherry flavoured...my ratio of fruit to brandy was much higher than what is shown in your photos, though. I did use only sweet cherries. Planning a much larger batch next summer-- to be aged longer, and to have a mix of sweet and sour cherries.
-bb

You know, we just realized the other day that the ...

2008-11-22T23:05:00.000-05:00

You know, we just realized the other day that the jar is still in the back of our pantry, five months later. Should be pretty good now, but we haven't tried it yet.

I've never made it without letting it set for at l...

2008-11-22T17:54:00.000-05:00

I've never made it without letting it set for at least 3 months. I also don't crush me cherries, but I can't really say that makes a difference one way or the other.
I say more cherries for longer if you want it to make a difference.
But then, if you don't like Marker's Mark...

Perhaps you guys should consider going to the sour...

2008-09-09T13:16:00.000-05:00

Perhaps you guys should consider going to the source for a bit of advice:

Joel Lane Museum House
Telephone: (919) 833-3431
Fax: (919) 833.9431
Email: joellane@bellsouth.net

Perhaps the good folks at the Lane House can give some tips. Perhaps they may even be aware of some recipe that has been passed down. ;) I believe Belle Long is the curator there.

Looks like you didn't use sour cherries - that wou...

2008-07-25T16:15:00.000-05:00

Looks like you didn't use sour cherries - that would make a big difference. I hve a batch of this macerating right now, although I also put some lemon peel in it. Haven't tasted it yet! I also tried a shot of bourbon with just sour cherries soaked in it for about 10 days, and it was pink and cherry tasting and delicious. And the cherries are plump and firm and delicious after soaking.

Well I'd suggest that the minimal transfer of the ...

2008-06-29T04:32:00.000-05:00

Well I'd suggest that the minimal transfer of the cherry flavour isn't that surprising.

You would be amazed how much fruit is needed to actually retain the flavour - or whether you'd need to increase the fruit and then make sure that they're sour cherries.

Let the sugar do the sweetening, cherries for flavour (try double) and the bourbon for the alcohol and smokey flavouring.

In defence of my suggestion, I'll cite the traditional German "rumtoft". Which might have as much as a couple of bottles of rum, but they are also filled to the top with fruit (various and seasonal in make up). They're very fruity tasting.

So if you imagine that your test jar is filled with fruit (I'd used pitted fruit because the seed/kernel can impart "off" flavours), then you get the idea of how much you might need.

Oh and a rumtoft is usually filled throughout the fruit season and then kept until the following year.

How disappointing that it didn't make a bigger dif...

2008-06-16T08:38:00.000-05:00

How disappointing that it didn't make a bigger difference! Looking forward to reading the final results. I'm a whiskey fan myself, so this one sounds really good.