Cherry Bounce

By Ramin Ganeshram

Published February 8, 2026

  • Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne. Prop Stylist: Paige Hicks.
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Total Time
10 minutes, plus at least 24 hours’ steeping
Rating
4(96)
Comments
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In common 18th century fashion, the cherry bounce recipe attributed to Martha Washington calls for steeping fresh tart Morello cherries in sugar, spices and brandy for months, which allows the alcohol to pull intense flavor from the fruit. You can achieve similar results in a fraction of the time by heating the ingredients together briefly before steeping for just 24 hours. According to some lore, “bounce” refers to the arcane use of the word meaning to “hit” or “slap” because of the high alcohol content. Cherry bounce was a drink that showed off an 18th century host’s wealth because, other than the cherries, most of the ingredients were imported and expensive. This version can make use of fresh cherries from the farmers’ market or frozen ones from the supermarket, depending on the time of year but be sure that you use “tart” or “sour” cherries. Bing and other sweet varieties will make a cloying, syrupy drink. Cherry bounce is traditionally served as a simple cordial, but the ruby drink is also refreshing with seltzer, at a 1-to-3 ratio, and garnished with a slice of lemon. Although not conventional, the bounce is lovely warmed and served in a demitasse cup garnished with an orange peel twist.

Featured in: This George Washington Cherry Story Is Actually True

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Ingredients

Yield:6 cups

FOR THE CHERRY BOUNCE

  • 4 cups/about 20 ounces fresh or frozen pitted tart cherries (such as Morello or Montmorency)

  • 3 cups tart cherry juice

  • ¾ cup sugar

  • 1 (3-inch) cinnamon stick

  • 2 cloves

  • ¼ teaspoon freshly grated nutmeg

  • 2 cups high-quality brandy or Cognac

FOR SERVING

  • Seltzer

  • Ice

  • Lemon slices

Ingredient Substitution Guide

Preparation

  1. Step 1

    Place the cherries and ¼ cup water in a large nonreactive saucepan over medium heat. Cover and allow to simmer for 1 minute.

  2. Step 2

    Lightly mash the cherries in the pan and add ¾ cup water plus the cherry juice, sugar, cinnamon stick, cloves and nutmeg. Stir well and bring to a simmer, continually stirring until the sugar dissolves, about 1 minute.

  3. Step 3

    Stir in the brandy or Cognac and cover. Reduce the heat to medium-low and continue to warm the mixture until it begins to gently boil, about 3 minutes.

  4. Step 4

    Turn off the heat and let the mixture sit, covered, for at least 24 hours and up to 48 hours. (Alternatively the mixture can be bottled, sealed and put in a cool dry place for the flavors to continue to intensify, for up to three months.)

  5. Step 5

    Strain the mixture through a fine-mesh sieve lined with cheesecloth into a clean pitcher for immediate use. You can serve it neat, as is, or over ice — or mix with seltzer, at a ratio of roughly one part cherry bounce and three parts seltzer, and serve over ice, with a slice of lemon. Refrigerate any unused cherry bounce for up to 3 months, shaking the jar gently every few weeks and straining before using.

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4 out of 5
96 user ratings
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Comments

John McHugh

In the 1940s, my father put up "sugar money" for a mountain neighbor who occasionally ran off a batch of corn whisky using a still that had been in his family for generations. Given several gallons of the whisky, it and a quantity of local small, black, wild cherries were placed in a small oak cask. The cask was placed in the back of a closet and rocked every night. After some months, the bounce was deemed ready. As a child, I did not get any, but, I have heard that it was mighty fine.

Clint

This is also lovely as an ingredient in a whiskey sour! Cherry Bounce Sour 1 1/3 oz Bourbon or Rye 1 oz Cherry Bounce 1/2 oz Demerara Syrup (Made rich at a 2:1 sugar to water ratio) 1/4 oz Lemon Juice 2 dashes Angostura Bitters 1 Egg White (or your preferred substitute) Dry shake first (no ice) to build froth. Then shake again with a large cube or chunk of ice until cold. Strain into a tumbler and garnish with an amarena cherry. And, if you're feeling plucky, a cinnamon stick or lemon wheel.

Gini

We have something we call Cherry Bounce in Wisconsin. It is simply putting whole pitted cherries, sugar, and the alcohol of your choice in a large canning jar, cover and letting sit in a cool, dark location. The cherries start out at the bottom of the jar, when they rise to the top (bounce) your cherry bounce is ready. You can get drunk on eating the cherries, you don't even need to drink the booze (but that is good, too).

Peter

Cooking cognac just feels wrong. I would add just before serving.

London Jo F.

For a non-alcoholic version, try cherry shrub: 500 gr fresh black cherries 500 gr Demerara 250 gr decent balsamic vinegar 250 gr apple cider vinegar 2 large quills cinnamon 12 peppercorns, gently cracked Wash, stem & crush cherries; mix with sugar in jar, seal & let sit in cool place 24–48 hours. If starting to ferment, add ½ the cider vinegar. When macerated, add vinegars, cinnamon and peppercorns, seal and shake well. Store 7–10 days, shaking daily. Serve with tonic/fizzy water & ice.

Eric S Lindbeck

Thanks, NYTimes for popularizing this fantastic historical drink! It's wonderfully adaptable. Try it with a multitude of alcohols: rums (dark, light, spiced), vodka, bourbons, and whiskeys. Experiment with spices in different proportions and with sugars (white to dark brown, honey). I'll go against the grain and state that a very respectable Cherry Bounce can be made from sweet cherries too! Just be sure to leave out Martha Washington's crushed cherry pits - they add toxins.

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Credits

Recipe from “Dining With the Washingtons” (Mount Vernon Ladies Association, 2011)

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