cherry bounce recipe wisconsin

Notes 0 Reviews 0 cherries. 2 Add bourbon and stir together.

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Contents show Why is it called Cherry Bounce.

. Cover and store at room temperature in a dark cool place. Recipe from Dave Rose owner of the now-closed Deep South the Bar. Shake and strain into a tall glass filled with ice.

Stir daily until sugar is dissolved. Vodka gin rum brandy bourbonwhatever you prefer. 1 Place cherries and sugar in the jar and mix.

Add 12 cup sugar and fill with vodka. Using a funnel add your sugar and then pour whisky back into the bottle so that the bottle is full again. In a medium saucepan combine sugar and water.

1 pound fresh cherries stems and pits removed 12 cup sugar 2 cinnamon sticks 1 vanilla bean sliced lengthwise optional. Store jar in a cool dark area for about a month stirring occasionally. Place in a dark warm place.

Allow to sit for 3 months. Heating until sugar dissolves. Cookbook by Sheila Lukins.

1 cup sugar ½ cup water In a one-gallon glass jar mix cherries with liquor. Wisconsin cherry bounce from USA. How to make Cherry Bounce with Bourbon and cherries.

Bounce Fermenting Once you have filled the jars with equal amounts of each type of cherry simply pour in your favorite liquor. 3 Seal the jar. But you can also make them with amaretto and crème de cacao Mason jars or any jar with a tight seal work best in cherry bounce making.

Add to cherry mixture and stir well. If the recipe is available online - click the link. Top with club soda and garnish with cherry.

Add vodka cranberry juice and lime juice. In a medium saucepan combine sugar and water. Fill the rest of the jar with vodka or brandy or bourbon about 1 cup.

Add the hooch stir well and cover with the lidstore in a cool dark place for between 3 to 6 months before cracking it open. Fill a shaker with ice. And dont use the cheap stuffuse what you normally drink for.

If you wish to simplify the Washington recipe just put 2 cups pitted tart cherries such as Door County cherries in a clean 1-quart glass jar. Add 13 cup sugar.

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