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?
Maybe this will give you some ideas:
Seems like it could be used in any number of drinks... Maybe in a riff on Jamie Boudreau's (fantastic) Black Monk cocktail?
Or in a Knickerbocker variation, in place of the raspberry syrup and some of the rum?
... 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 :-)
re: JohnE O
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.