Ever since a conversation I had with a lady at the farmers’ market last spring, I’ve been wanting to make cherry bounce.
Bounce for the uninitiated, is a type of liqueur made by taking fruit and/or herbs, a lot of sugar, and some kind of alcohol base and macerating it all for a long time.
I used the Washington Post recipe which was pretty easy. Other than piercing the cherries, the most difficult part was making sure to shake it well to dissolve the sugar.
So now I have this, which will be living on my counter for a week or so before going into the basement for 40 something days.