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Cherry Bounce

Recipe photo courtesy of Mikkel Vang

Legend has it that the cherry bounce, a drink popular in the southern United States, was one of George Washington’s favorite tipples. It was originally made with brandy, but you can also use bourbon, vodka, dark rum, or (as here) white rum, which lets the fruit’s natural color shine through. The cherry-infused spirit needs to sit for at least a week and up to one month before being chilled and served ice-cold.

Source: Martha Stewart Living, July/August 2019
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

This recipe contains no sugar, but if you prefer a sweeter drink, add up to 1/4 cup demerara sugar to the strained bounce; stir to dissolve before bottling.

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