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Alcoholic Beverages pg 1 >  Grandmother's Cherry Bounce (1913)



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Dishes & Beverages Of The Old South
Martha McCulloch-Williams (1913)


Rinse a clean, empty whiskey barrel well with cold water, drain, and fill with very ripe Morello cherries, mixed with black wild cherries.

One gallon wild cherries to five of Morellos is about the proper proportion.

Strew scantly through the cherries, blade mace, whole cloves, allspice, a very little bruised ginger, and grated nutmeg.

Add to a full barrel of fruit twenty pounds of sugar--or in the proportion of half a pound to the gallon of fruit.

Cover the fruit an inch deep with good corn whiskey, the older and milder the better.

Leave out the bung but cover the opening with lawn.

Let stand six months undisturbed in a dry, airy place, rather warm.

Rack off into a clean barrel, let stand six months longer, then bottle or put in demijohns.

This improves greatly with age up to the fifth year--after that the change is unappreciable.

The complete 'Dishes & Beverages Of The Old South' may be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'


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