Cherry Bounce is a type of liqueur made by infusing old French brandy with sour Prunus cerasus (sour cherry), cinnamon, nutmeg, and sugar. [1] Some recipes use rum, whiskey or vodka instead of brandy.
Cherry Bounce is a type of liqueur made by infusing old French brandy with sour Prunus cerasus (sour cherry), cinnamon, nutmeg, and sugar. [1] Some recipes use rum, whiskey or vodka instead of brandy.
The English hamlet of Frithsden claims to have originated the Cherry Bounce. [2] A lane leading off the Old High Street in nearby Hemel Hempstead is named Cherry Bounce and is shown having had this name in maps dating back to the early 19th century. The drink, however, is at least a century older. "Cherrybounce" is recorded as an individual's nickname in a House of Lords report in 1670. [3]
The name of the drink may derive from an 18th-century definition of the term bounce which meant a "sharp blow". The name of the drink would thus impart a meaning similar to the modern term "shot". [4]
Ginjinha is a similar liquor popular in Portugal, that seems to date back to the 15-16 century.
Early English recipes called for the use of brandy, while later recipes introduced substitutions for both the alcohol and sweetener used. [5] The liqueur, which is popular in parts of the United States, also has a long history there.
In 1687 Robert DePriest [6] a French Huguenot, brought cherry tree cuttings and stones from France which he planted on his plantation on the Pamunkey River between Totopotomoy and Mattadequin Creeks, arrived in New Kent County, Colonial Virginia and planted 20 acres of Prunus cerasus (Kentish Sour Cherry) trees he brought from southern France. The orchard of Prunus cerasus caproniana is where the binomial nomenclature species "Kentish Red Cherry" was first named.
In 1729, William DePriest produced the liqueur Cherry Bounce for their neighbor Col. John Dandridge's wedding to Orlando Jones. In the cold winter of January 1759, the DePriest attended and provided 4 barrels of Cherry Bounce to George and Martha Washington Wedding. Patrick Henry's brother-in-law David Shelton married Elizabeth DePriest where Cherry Bounce is served in Hanover Tavern.
A recipe written by Elizabeth DePriest was found among the papers of Martha Washington. This recipe called for old French brandy and is said to have been one of George Washington's favorite drinks. [7]
William DePriest, fourth generation in America, hero of Kings Mountain, planted enough cherry trees to have a mountain in Rutherford County, North Carolina named Cherry Mountain and the Cherry Bounce tradition continued.
The moonshine producer Amos Owens, known as the "Cherry Bounce King", famously purchased land on Cherry Mountain, North Carolina where he distilled Cherry Bounce in large volumes until around 1900. [8]
The most common preparation involves picking the cherries in early May, then letting them steep in the liquor and spices until Thanksgiving or Christmas. [9]
The old fashioned is a cocktail made by muddling sugar with bitters and water, adding whiskey or sometimes brandy, and garnishing with an orange slice or zest and a cocktail cherry. It is traditionally served with ice in an old fashioned glass.
The Tom Collins is a Collins cocktail made from gin, lemon juice, sugar, and carbonated water. First memorialized in writing in 1876 by Jerry Thomas, "the father of American mixology", this "gin and sparkling lemonade" drink is typically served in a Collins glass over ice with a cherry garnish. A non-alcoholic "Collins mix" mixer is produced, enjoyed by some as a soft drink.
A cherry is the fruit of many plants of the genus Prunus, and is a fleshy drupe.
Prunus cerasus is a species of Prunus in the subgenus Cerasus (cherries), native to much of Europe, North Africa and West Asia. It is closely related to the sweet cherry, but has a fruit that is more acidic. Its sour pulp is edible.
Sloe gin is a British red liqueur made with gin and blackthorn fruits (sloes), which are the drupe fruit of the Prunus spinosa tree, which is a relative of the plum. As an alcoholic drink, sloe gin contains between 15 per cent and 30 per cent alcohol by volume (ABV); however, European Union regulations established 25 per cent ABV as the minimal alcoholic content for the blackthorn beverage to be a sloe gin. Historically, despite being a liqueur based upon gin, the EU included the colloquial name sloe gin to the legal definitions; thus, sloe gin is the only alcoholic beverage that legally uses the term gin without appending the liqueur suffix.
Amaretto is a sweet Italian liqueur originating from the comune (municipality) of Saronno. Depending on the brand, it may be made from apricot kernels, bitter almonds, peach stones, or almonds, all of which are natural sources of the benzaldehyde that provides the almond-like flavour of the liqueur. It generally contains 21 to 28 percent alcohol by volume.
Crème de Noyaux is an almond-flavored crème liqueur, although it is actually made from apricot kernels or the kernels of peach or cherry pits, which provide an almond-like flavor. Both Bols and Hiram Walker produce artificially colored red versions of the liqueur while Noyau de Poissy from France is available in both clear (blanc) and barrel-aged amber (ambre) versions.
A sour is a traditional family of mixed drinks. Sours belong to one of the old families of original cocktails and are described by Jerry Thomas in his 1862 book How to Mix Drinks.
The marasca cherry is a type of sour Morello cherry known only from cultivation. It is reputed to attain its finest flavor when grown in coastal Croatia.
Ginjinha or simply Ginja, is a Portuguese liqueur made by infusing ginja berries in alcohol (aguardente) and adding sugar together with other ingredients, with cloves and/or cinnamon sticks being the most common. Ginjinha is served in a shot form with a piece of the fruit in the bottom of the cup. It is a favourite liqueur of many Portuguese and a typical drink in Lisbon, Alcobaça, Óbidos, Marvão, Covilhã and Algarve. The Serra da Estrela ginja, centered around Covilhã, has protected designation of origin.
The Alexander is a cocktail consisting of gin or brandy, cocoa liqueur, and cream. A variation, the Brandy Alexander, uses cognac instead of gin.
Prunus fruticosa, the European dwarf cherry, dwarf cherry, Mongolian cherry or steppe cherry is a deciduous, xerophytic, winter-hardy, cherry-bearing shrub. It is also called ground cherry and European ground cherry, but is not to be confused with plants in the distinct "Groundcherry" genus of Physalis.
The Montmorency cherry is a variety of sour cherry grown in Europe, Canada, United States, particularly in the Grand Traverse Bay region of Northwest Michigan, Door County, Wisconsin, and parts of Indian Administered Kashmir. Montmorency cherries are part of the lighter-red Amarelle cultivar of sour cherries, rather than the darker-red Morello cultivar. Michigan produces over 90,000 tons of Montmorency cherries each year.
Cherry juice is a fruit juice consisting of the juice of cherries. It is consumed as a beverage and used as an ingredient in various foods, processed foods and beverages. It is also marketed as a health supplement. It is produced by hot- or cold-pressing cherries, collecting the juice, and then filtering and pasteurizing it.
Prunus avium, commonly called wild cherry, sweet cherry or gean is a species of cherry, a flowering plant in the rose family, Rosaceae. It is native to Europe, Anatolia, Maghreb, and Western Asia, from the British Isles south to Morocco and Tunisia, north to the Trondheimsfjord region in Norway and east to the Caucasus and northern Iran, with a small isolated population in the western Himalaya. The species is widely cultivated in other regions and has become naturalized in North America, New Zealand and Australia.
A sling is a drink historically made with sugar, hot or cold water, nutmeg, and a spirit such as gin, whiskey, rum, or brandy. In its modern form, it is made with gin and, varyingly, of ingredients such as sweet vermouth, lemon juice, simple syrup, Angostura bitters, and soda water. The word sling comes from the German schlingen, meaning "to swallow fast".
Sour cherry soup is a slightly sweet soup made with sour cream, sugar and whole fresh sour cherries, and served chilled. Originating in Hungarian cuisine, this soup is a summer delicacy in several European cuisines.