Cherry Bounce: How The 17th Century Cocktail Became A Bar Star
Legend has it that George Washington was an ardent fan of the Cherry Bounce, originally a well-known liqueur but now the fancy of contemporary mixologists across the United States. Cocktail lore has multiple versions of the origin of the drink, and while that is important, let’s take a look at how this drink has evolved over the years.
The Traditional Way
Originally, Cherry Bounce wasn't a cocktail but a homemade liqueur made with sour cherries, sugar, and rye or brandy. This 17th-century concoction was then aged to create a rich, complex flavour profile that captured the essence of the fruit in each sip.
From England to the American colonies, this concoction journeyed across the Atlantic, finding fans along the way. According to an article, Martha Washington is often credited with a famous recipe, but it also highlights the need to recognise the likely contributions of the enslaved individuals in the Washington household who might have created this recipe.
The New Cherry Bounce
Fast forward a few centuries, and the Cherry Bounce has found a new lease on life, especially at modern American bars. Modern bartenders have replaced brandy with smooth bourbon, adding brandied cherry juice, lemon, a hint of Angostura bitters, and a playful splash of prosecco for an edge. A lot of home bartenders and cocktail enthusiasts have opened up the cherry blossom to vodka and rum, using the original liqueur recipe sans brandy.
Food Pairings and Serving Suggestions
A well-curated charcuterie board, featuring a mix of savoury cured meats, nutty cheeses, and sweet jams, creates a playground of flavours that dance beautifully with the Cherry Bounce. The saltiness of the meats and the creaminess of cheeses like brie or aged cheddar offer a delightful contrast to the cocktail’s sweetness.
Dark chocolate-based desserts are always a good idea with Cherry Bounce. Pair it with Brazilian brigadeiro or a match-infused chocolate truffle and get a taste of heaven. The bitterness of the chocolate enhances the drink's deep cherry notes, making for a decadent experience.
Grilled meats hold their own when paired with the cherry bounce, both as a liqueur and as a cocktail. A tender steak, succulent chicken, or any charred meat for that matter, especially complements the bourbon version of the drink.
A Drink for All Seasons
In the end, the enduring popularity of the Cherry Bounce, much like its 17th-century ancestor, lies in its universal appeal. Whether you're a whisky person or someone who's traditionally steered clear of darker spirits, the Cherry Bounce offers a gateway into the finest drink culture.
