Cherry Bounce

Though I made cherry bounce as one of this year's edible gifts, I was sure to save a bottle for myself. Delicious on its own, this old-school cordial is also great mixed into classic cocktails.

After sipping a superb cherry bounce old-fashioned, I decided to create a cherry version of the Manhattan, which, in the spirit of the Big Apple, I dubbed the Big Cherry.

It has the same ingredients as the old-fashioned, but in different proportions. For a special touch, try using brandied cherries instead of the usual maraschino. To get the recipe, read more

Recently, I made homemade cherry bounce as one of my edible gifts this year. The liqueur is lovely as an after-dinner cordial, but I also couldn't wait to experiment with other uses for it. PartySugar discovered that cherry bounce tastes great simply mixed with some tonic water or seltzer; it takes on a refreshing, spiked cherry cola quality. But beyond adding sweetness to simple spritzers, cherry cordial also adds a soft, fruity twist to the most classic of cocktails, the old-fashioned. Make the most of cherry bounce when you read more.

I've wanted to make my own cherry cordial for the longest time, so when it was time to get started on our 12 Days of Edible Gifts, I knew exactly what I'd be making. For those of you who aren't familiar with cherry bounce, it's nothing new. It's rather old, in fact — colonialists and pilgrims were known to drink it, and Martha Washington famously recorded her recipe for cherry bounce, which she served during the holidays and other special occasions. This after-dinner libation, which is made by steeping cherries and sugar in brandy, rum, and sometimes whiskey, originated in the Northeast but has since spread across the country. Today, it can be found everywhere from the woodlands of rural Louisiana to Michigan cherry-growing country. With its spiced, black fruit notes, cherry bounce is a sweet after-dinner digestif — and an even lovelier handmade gift. Make it this holiday when you read more.