I suppose that this should be in Corduroy Orange, since it's about food. Cherries were in our CSA box last week, so I made a small batch of cherry bounce this morning. It's whiskey, sugar, and cherries. The recipe is from my Aunt Vera, who gave it to us at least 30 years ago; we haven't made any for years. CL kept the recipe in the family cookbook, and here it is (by the way, the pictured quart was one-half the recipe):
Iva’s sister Vera Trigger used to make this every year and share a jar with many of her friends and relatives as Christmas gifts. We even bought little cordial glasses and a decanter for serving it. We always put a cherry in the bottom of each glass and provided toothpicks to spear the cherry after drinking the bounce. Cherries that have marinated in whiskey for 6 months or longer are very tasty!
(This recipe is copied from the original from Vera and is in her own words).
1 quart sour cherries, wash but do not pit
1 pound white sugar
1/5 blended whiskey. I use Seagram’s Seven.
Stir to dissolve sugar. Cover but do not seal. Keep at room temperature. Should be ready to use in about 6 months. I usually make it in July when cherries are in season, and start using it around Christmas.
If I remember correctly, she mixed the whiskey and sugar and poured over the cherries that she had put in the bottom of a quart jar. Should anyone venture to try making it, it will keep for quite a long time. The cherries just get more and more tasty as time passes!