Louisiana's River Parish Cherry Bounce

[@Frank-u6d]

Great, I was gonna rip out the last 3 cherry trees in my yard. Now I have to wait till I try this. thanks for the recipe.

[@tbjtbj4786]

For the fl version with honey instead of suger that i know. After you take the whiskey off. The cherries are good to eat they soak up some of the honey and whiskey. Take the seed out blend the furit up its good on ice-cream and good to put into yogurt. I had a buddy tell me making a stake pepper cream sauce to cut back on the wine a bit and add in the fruit. The sause is pan cook a stake with a crust of cracked black pepper. You turn down the heat after the stakes are done. Leave about a tea spoon of the stake fat in the pan. Add 1/4 cup of heavy cream and a 1/4 cup of wine . Add salt to your tastes and cook down until the sauce coats the back of the spoon. He says add the fruit and cut back a little on the wine

[@davidj.hubbell4231]

Thank you for the comments.

[@thebigdb1]

I also like to add honey, cinnamon, and cloves to my bounce. About a cup of honey to a gallon of bounce, about 2 sticks (ground),& 4.5 cloves to the mixture. Comes out very nice in my opinion. You can also use an old T-shirt if you don't have cheese cloth. Just a cooking tip!

[@davidj.hubbell4231]

Thank you for the comments.

[@coltonzirkle6876]

I tried both of the 2 recipes, hoping to try the bonus recipe soon. I shouldn't have used a coffee filter over a narrow mouth quart jar, I lost a lot of the alcohol through evaporation. I just finished Miss OL's recipe using McCormick whiskey and it seems very good! I attempted another batch with silver rum and it is not good, much more like cough syrup! 😖 I ended up with less than a pint of bounce and added a quarter cup of simple syrup which seemed to be plenty, that brought it up to a full pint. We'll see what the family thinks at Thanksgiving! I'm still waiting on my first recipe batches finish.

[@coltonzirkle6876]

Is this served cold or room temp? Thank you for sharing these recipes!

[@davidj.hubbell4231]

Thank you for the awesome feedback! I always have it at room temperature. I usually sip it as an after dinner drink although you could do it as an aperitif too. I am really glad you tried it and hope the family enjoys it. Please check back after the holidays.

[@tbjtbj4786]

​@@coltonzirkle6876most of us here in fl that I know drink it is over ice but Xmas was 70° Some of the ladies like a bit of sprit as a mixer

[@SeraphimPoi]

I like to use a higher proof clear corn likker then add cherries and honey to it in the jars

[@sipchewwithmikeandstu7673]

Mmmm. Cherry Bounce.

[@MrEli768]

I personally hate cherries, but I'm always interested in learning stuff like this because reasons... however, I did send this video to my sister

[@davidj.hubbell4231]

Thank you for watching and sharing …and for your honest opinion about cherries.

[@skeets6060]

Use quart mason jars or half gallon jars,, eazy peezy

[@tbjtbj4786]

The florida vs that i know of is use the wild black cherry and honey instead of suger.

[@SgtMantis]

Leaving the pits on doesn't give you a headache?

[@davidj.hubbell4231]

No. I’ve made it with both native black cherries and Bing cherries and left pits in without any headache issues

[@christhompson6490]

Where did you find the cherries?

[@davidj.hubbell4231]

At the edge of my Mom’s yard in Fairhope.

[@ccousin1578]

Anyone selling the Wild cherries ?

[@davidj.hubbell4231]

Not that I’m aware of. You may ask folks around late May in south Louisiana and the gulf coast