We love making homemade cordials! Our Cherry Bounce liqueur was made with fresh Michigan cherries we bought in Petoskey, Michigan, over the summer. Patience is a virtue with this recipe. The longer you let the cherries infuse, the smoother the result. You will find the Cherry Bounce Manhattan recipe at the end of the video, and it is also listed here:
Cherry Bounce Manhattan Recipe
- 2 oz your favorite whiskey or bourbon
- ½ oz Cherry Bounce
- 2 dashes Angostura Bitters
- 2 dashes Peychauds Bitters
- Stir and pour into a rocks glass with ice or neat
discover. cook. enjoy.
Make A Cherry Manhattan With Homemade Smoked Cherry Bounce Liqueur
- 6 cups cherries, fresh, stemmed, pitted and divided in half
- 32 oz brandy, or rye whiskey
- 2 cups sugar, granulated
- 2 tbsp lemon juice, fresh
- Stem, pit, and divide the cherries.
- Bring your smoker to 225 degrees F and maintain that temperature for 15-20 minutes. Place ONE-HALF of the cherries in an even layer on an 8-inch square disposable pan and place on the smoker grates. Close the lid and smoke the cherries, maintaining the temperature around 225 degrees until cherries are infused with the desired level of smoky flavor, about 30 minutes to an hour. Shake the pan occasionally.
- Combine the smoked cherries, fresh cherries, sugar and lemon juice in a large saucepan. Bring to a simmer over medium heat and then reduce the heat to medium-low and simmer, stirring occasionally, until the sugar is dissolved and the mixture is quite juicy, about 20 minutes. Remove the mixture from the heat and allow to cool for an hour or so.
- Transfer the cherry mixture to a large, clean glass jar with a tight-fitting lid, and top with the brandy. Seal the jar tightly and store in a cool dry place for 3-4 months.
- Patience will be rewarded with this recipe. Check the Bounce by taking a small taste test every month. Four months has produced the smoothest result but you may like it before then.