Cherry Bounce

[Vetter]

I'm bottling up my cherry bounce, and wondering what to do with it. It's aged since this summer and was made with home grown cherries and Maker's Mark. I left the pits in and whole, so it's got that almond aroma.

What would you guys do with it?

[davis_sq_pro]

Maybe this will give you some ideas:

http://online.wsj.com/article/SB10001424052970204482304574221581090326024.html

Seems like it could be used in any number of drinks... Maybe in a riff on Jamie Boudreau's (fantastic) Black Monk cocktail?

http://spiritsandcocktails.wordpress.com/2008/01/16/black-monk/

Or in a Knickerbocker variation, in place of the raspberry syrup and some of the rum?

http://cocktailvirgin.blogspot.com/20...

... or in any number of other drinks. If you like, send me a bottle and I will be more than happy to work up several new recipes for you to try :-)

[Vetter]

Oh, now you've got me thinking. That black monk recipe is inspiring. I can see how that comes together.

Made me think-- wonder how it would go with Reed's ginger ale? A nut liqueur? Hmmmm...

[JohnE O]

I take it you mean other than drink it. Maybe take some, reduce it down in a sauce pan, add a little chocolate and put it over ice cream.

[Vetter]

Ooh, that sounds festive. Makes me think of that whiskey sauce that goes on bread pudding.

Yep, I mean other than drink it. My tastes for hard liquor seem to only run to gin and infused vodkas, so this festive little concoction kind of stumps me. And I don't know which of my friends it would delight. I'm sure there are a few. I'm just going to ask around. It was certainly made with care, and it's very pretty and fragrant.