Cherry Bounce Liqueur

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“Martha Washington made cherry bounce liqueur and George carried it with him on his travels. I have taken what I think is the best of Martha's and several other recipes to create this delicious concoction. May be sipped as a liqueur or mixed with 7-UP or other clear soda. I have used cherry juice concentrate in lieu of fresh or frozen cherries to save time, but real cherries are best.”
50 ounces

Ingredients Nutrition


  1. Thoroughly clean a 2 quart container with a secure lid. I use an apple cider jug that has been cleaned very well.
  2. Clean and stem cherries, if using fresh cherries. Thaw if using frozen.
  3. Crush cherries a bit to release flavor, keeping all juice and adding to container.
  4. Place remaining ingredients in container.
  5. Shake until sugar is dissolved.
  6. Keep in a cool, dark place shaking once a week for 3 weeks to 6 months. The longer it sits, the better it gets.
  7. Strain and bottle into clean containers of your choice. I use empty beer bottles with a hinged cap.
  8. Serve as an aperitif, a digestif or in lieu of a dessert wine.
  9. Also makes a great gift if you can stand to give it up.

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