Place lid on jar and shake. In a medium saucepan combine sugar and water. Now add the fruit and shake again before adding the remaining liquor. Add 2 cups sugar fill the rest with liquor. Pierce each cherry with a knife in one or two places to allow the booze to soak in.
1 quart liquor pick your favorite but we recommend brandy vodka or bourbon. Shake or stir well to dissolve as much of the sugar as you can. Seal jar and wait for the cherries to bounce up. Cherry bounce is a pretty simple thing cherries whisky and sugar. Add it all together when the cherries are at their peak then seal it up and do your best not to touch it until thanksgiving.
Put cherries in a clean 1 quart glass jar. Ingredients 2 cups pitted tart cherries such as door county cherries cup white sugar or to taste 1 cup vodka or as needed. It seems to have been such a favorite. Cover with consumable alcohol of your choice beer not recommended. In a one gallon glass jar mix cherries with liquor.
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Combine the sugar and 1 cup of liquor in a glass half gallon jar. Remember not to bite down on a cherry pit. Door county cherry bounce. Combine the sugar and 1 cup of liquor in a glass half gallon jar. Among the few recipes known to have been used by the washington family is this one for cherry bounce a brandy based drink popular in the eighteenth century.
Fill gallon jar 1 3 full with pitted cherries. The result is a sweet and pretty lethal cherry infused whisky that is perfect to drink on the rocks or in true sconnie style in an old fashioned. Store jar in a cool dark area for 1 to 4 months shaking jar occasionally. To serve remove lid and pour into glass. From door county distillery.
Add to cherry mixture and stir well. Add to cherry mixture and stir well. Fill gallon jar 1 3 full with pitted cherries. Combine the sugar and 1 cup of liquor in a glass half gallon jar. Refrigerate for approximately six months.
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