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Homemade cherry liqueur needs some help...

buzzardbreath Oct 15, 2012 10:01 AM

During the Summer of 2010, I made a gallon of cherry bounce (a Southern cherry liqueur) following a recipe of cherries, whiskey, and sugar. As directed, I let it sit for 6 months, then I strained and bottled it, and let it mature. After almost 2 years, it is now extremely smooth, but it has a slight "cough medicine"/raisiny flavor undertone. Is there anything I can add that will tone it down, or is that flavor characteristic normal? Thanks in advance...:-)

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  1. Hank Hanover RE: buzzardbreath Oct 15, 2012 02:52 PM

    Wow... The only thing I could think of is serve it with a twist of lemon. That might tone it down a little.

    1. g
      grangie angie RE: buzzardbreath Oct 15, 2012 03:45 PM

      Coke..........remembering the Cherry Coke of years ago! Might even be good?

      1. coll RE: buzzardbreath Oct 15, 2012 03:50 PM

        I'm thinking almond extract or something like that? Love almond flavor with cherry.

        1. t
          tardigrade RE: buzzardbreath Oct 15, 2012 07:08 PM

          Try serving it over ice with club soda or seltzer. Or over ice cream.

          Whiskey tends to be on the sweet side, IMHO. I make my cherry liqueur with sour cherries and everclear, then dilute after it's aged. Still comes out sweet, even when I don't use any sugar to speak of.

          1. b
            buzzardbreath RE: buzzardbreath Oct 16, 2012 10:20 AM

            These are all delicious options! I've already served it over ice cream (sooo good!) and also in seltzer and in cola (cola was the best). I am thinking about gently simmering the liqueur down to a slightly thicker syrup and then bottle the syrup to give as holiday or hostess gifts. I might also try adding just a touch of vanilla or almond extract as was suggested. Thank you all for your ideas and suggestions! :-)

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