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George Washington’s Cherry Bounce

Cherry Bounce was a popular treat at the Washingtons’ table.

Photo Credit
Dining With the Washingtons, Mount Vernon Ladies' Assn.
Catherine Boeckmann
Category
Beverages
Course
Other
Occasions
Christmas
Preparation Method
Simmer
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Cherry Bounce is a homemade cocktail with a fascinating history and wonderful cherry-brandy flavor! This was one of George Washington’s favorite tipples, based on papers from his estate in Mount Vernon. See his recipe as well as a more accessible version. It’s heavenly—and makes a great gift, too!

This fruity cordial only has three ingredients—cherries, sugar, and liquor. Choose brandy, vodka, bourbon, rum, or whiskey. Washington liked brandy, and we agree that brandy and cherries are a great match!

Note: Cherry Bounce is simple and affordable but needs infuse time. The cherries must be pitted, halved, mashed, and chilled with brandy for 24 hours. And then, once spices are added, the mixture must be stored for at least a few weeks and allowed to ferment.

History of Cherry Bounce

For many years, cherry trees were grown at Mount Vernon, George Washington’s estate. Records show that the cherries were harvested in June and then dried and preserved for use in the winter. The cherries were used to make tart and pies, candy, wine, and alcoholic beverages.

The Cherry Bounce is an alcoholic drink made with mashed cherries and left to sweeten in brandy for 24 hours; then, spices are added to the concoction to ferment. According to Abigail Adams, then wife of the then Vice President, the cherry bounce was a traditional Dutch holiday treat in New York. According to his diaries, George Washington packed a canteen of Cherry Bounce and port and Madeira wines for one of his trips west in September of 1784.

The recipe for this drink was found among Martha Washington’s surviving papers on an undated manuscript in an unknown hand, written on George Washington’s watermark paper, entitled “To Make Excellent Cherry Bounce.” (Note that the spelling below is reflective of the times and not in error.)

”Extract the juice of 20 pounds well ripend morrella cherrys
Add to this 10 quarts of old french brandy and sweeten it with
white sugar to your taste—To 5 Gallons of this mixture add one ounce
of spice such as cinnamon, cloves and Nutmegs of each an Equal
quantity slightly bruisd and a pint and half of cherry
kirnels that have been gently broken in a mortar—After the
liquor has fermented let it stand close-stoped for a month or
six weeks then bottle it remembering to put a lump of Loaf Sugar into
each bottle.”

Interestingly, the Washington recipe specifies brandy, as whiskey was more popular at the time.

An Easy, Small-Batch Version of Cherry Bounce

If you wish to simplify the Washington recipe (listed below), just put 2 cups pitted tart cherries (such as Door County cherries) in a clean, 1-quart glass jar. Add 1/3 cup sugar. Fill the rest of the jar with vodka or brandy, or bourbon (about 1 cup). Store the jar in a cool, dark area for about a month, stirring occasionally.

Washington’s Cherry Bounce Recipe

Below is a modern recipe based on Washington’s papers, courtesy of the beautiful book Dining With the Washingtons: Historic Recipes, Entertaining, and Hospitality from Mount Vernon.

It’s delicious within a few weeks but better after a long aging (3 months). So, plan ahead!

Ingredients
10 to 11 pounds fresh sour or tart cherries, pitted
4 cups brandy
3 cups sugar, plus more as needed
2 cinnamon sticks, broken into pieces
2 to 3 cloves
1 (1/4-inch) piece fresh whole nutmeg
Instructions

Note: The recipe lists fresh cherries, but you can also buy jars of preserved cherries, specifically 3 jars (1 pound, 9 ounces), preferably Morello cherries. Or if jarred cherries are not available, thawed pie cherries can be substituted.

  1. Mash cherries to extract as much juice as possible. Strain the juice through a large fine-mesh strainer, pressing the fruit with a sturdy spoon. You should have about 8 cups. (Keep the mashed cherries; don’t throw them out!).  Note: If using jarred cherries, drain the fruit and set the juice aside before halving and mashing the cherries. Add any pressed juice to the reserved jarred juice.
  2. In a 1-gallon glass jar (or glass container) with a lid, combine the juice with the brandy and sugar.  Stir to dissolve the sugar. Cover and set aside in the refrigerator for 24 hours, occasionally stirring or carefully shaking the jar.
  3. Bring 2 cups of the juice to a simmer over medium heat. Taste the sweetened juice and add more sugar if desired. Stir in the cinnamon sticks, cloves, and nutmeg. 
  4. Cover and simmer for five minutes; remove from heat and set aside to cool to room temperature. Strain, and discard the spices.
  5. Stir the spiced juice back into the 1-gallon glass jar with the reserved sweetened juice.
  6. Cover loosely with the lid, and set aside for at least 2 weeks before serving, occasionally shaking the jar with care.
  7. Serve at room temperature in small cordial or wine glasses. Store extra in fridge.
About The Author

Catherine Boeckmann

Catherine Boeckmann loves nature, stargazing, and gardening so it’s not surprising that she and The Old Farmer’s Almanac found each other. She leads digital content for the Almanac website, and is also a certified master gardener in the state of Indiana. Read More from Catherine Boeckmann
 

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Comments

Suzette Nelson (not verified)

11 months 1 week ago

I think someone made an error in the measurements of the updated version. It should not be 10 lb of cherries to a quart of alcohol, it should be 2 lb of cherries to a quart of alcohol! 10 lbs of cherries - yikes!

I also noticed in Martha's original recipe she crushes the cherry pits and puts them in the mixture. I have no idea why you would do that - but don't! Cherry pits contain a compound that is essentially cyanide and not a good idea to consume!

Hi, I am sure Martha knew exactly what she was doing. I think she used the cherry pits to add a mouth feel to the bounce. When I make wine I brew one cup of black and add it to the brew. Only black, never any other variety. Some honey meade recipes say you can toss in an oak leaf, or a piece of wood. Check out how much a piece of this wood costs: Amburanna Oak : https://barrelcharwood.com/

You need to check for yourself how much cyanide the cherry pits contain - that can be extracted, and if that amount is lethal, or could even make you a little sick. And then check the added (original) flavor from the pits. Once you have determined that using the cherry pits won't kill you or even make you uncomfortable then make two small batches and decide which recipe you prefer.

Tom S. (not verified)

1 year ago

In the simplified recipe, do you cover or seal the the quart jar?

Frances Gale (not verified)

1 year 2 months ago

I don't understand how you could make this 3 months ahead of the holidays, meaning August for Thanksgiving or September for Christmas when our cherries are ripe for picking in June. Maybe we make it in June, and with enough alcohol, it is fine to store in a dark cool place for 6 months? Has anyone stored it that long?

Hi, Frances. You can make the cherry bounce six months in advance, but we would not stretch it any longer than that.

Hollie (not verified)

1 year 5 months ago

Just checking—after we have cooked the 2cups, and added the spice, it “soaks” out of the fridge for up to 3 months? Just want to be sure it’s ok, as I’m making it as a gift

Mary (not verified)

1 year 8 months ago

A little confused about the "easy small batch version". Is that meant to be separate from the recipe listed right below it or used in conjunction with? If it's separate, are are none of the spices added? If it's used in conjunction... HOW???

Yes, the small batch version is its own recipe. It’s meant to be as simple and quick as possible, which is why the spices are left out; add them if you like!