Cherry Bounce

[Tallswife]

Just made up two batches of Cherry Bounce from what was claimed to be Martha Washington's recipe. This will be ready in time for our next Colonial Encampment!

3C sugar
1lb tart cherries (I had to use sweet as that's all the grocery store had)
5 1/2C Bourbon, vodka, rye, or brandy

Put sugar in a large jar (I used 1 gallon glass) and add about half the bourbon. Stir to dissolve the sugar.

Prick cherries twice (I pitted them) and add to jar.

Pour over remaining bourbon.

Let set in a cool dark place for 2-3 months. Strain off cherries and drink. Cherries can be used as dessert topping.

 

[Black Hand]

I did something similar with white Rum. I also made a Bounce/Shrub with Pie-cherries.

 

[Tallswife]

Shrub is next on my list to try out!

 

[Black Hand]

Shrub Recipe
Wash well 3 oranges, 3 lemons and 3 limes (I scrub them with dish-soap and rinse well). Cut in half (along the equator), squeeze/juice (a fork works well) and add rinds to the juice. Pour 1 bottle of white rum (I use Mr Boston, 1 liter) over the rinds/juice and allow to soak in the fridge for several days (I've done 3-5 days, but you could go longer). Re-squeeze all the rinds and discard. Add water and sugar to taste (my version adds 3 cups water and 3/4 -1 cup sugar), stir occasionally until the sugar has dissolved and pour into bottles. Store in the fridge and enjoy. The shrub tastes even better if it has a few weeks (or more) to age, but is delicious immediately.

Vary citrus additions (and amounts) to the recipe according to your taste.

 

[Tallswife]

Thank you!

 

[coloradoclyde]

The Sazerac cocktail...?



Back in 1838, Antoine Peychaud created the drink in a French Quarter bar (New Orleans)and named it for his favorite French brandy, Sazerac-de-Forge et fils. In 1873, the drink was changed when American Rye whiskey was substituted for cognac, and a dash of absinthe was added by bartender Leon Lamothe, and today he is now regarded as the Father of the Sazerac. In 1912, absinthe was banned, so Peychaud substituted his special bitters in its place.


Sazerac Recipe:
Ӣ1 cube sugar
”¢ 1½ ounces (35ml) Sazerac Rye Whiskey or Buffalo Trace Bourbon
”¢ ¼ ounce Herbsaint
Ӣ 3 dashes Peychaud's Bitters
Ӣ Lemon peel

Pack an Old-Fashioned glass with ice. In a second Old-Fashioned glass place the sugar cube and add the Peychaud's Bitters to it, then crush the sugar cube. Add the Sazerac Rye Whiskey or Buffalo Trace Bourbon to the second glass containing the Peychaud's Bitters and sugar. Empty the ice from the first glass and coat the glass with the Herbsaint, then discard the remaining Herbsaint. Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel.

 

[coloradoclyde]

Stone fence.

Ingredients
Ӣ2 ounces rum -- dark rum
Ӣ hard cider

pint glass

Instructions:

Pour the rum into a pint glass, add 1 or 2 ice cubes, and fill with hard cider. This drink, otherwise known as a Stone Wall, can also be made with, in order of authenticity, applejack, rye whiskey, or anything else in place of the rum. The name "Stone Fence" alludes to the effect produced by getting outside too many of these, which is not unlike that produced by running downhill into one.
Colonel Ethan Allen certainly didn't require liquid courage, but a few nights before he and the Green Mountain Boys raided Fort Ticonderoga, that's just what he sought. This drink was a popular, bracing blend of hard cider and rum, and Allen and his men downed plenty of them in the days before their pre-dawn raid of May 1775.

 

[coloradoclyde]

Rattle-Skull

Colonial drinkers didn't bother chasing their shots with beer””they simply imbibed them together. Flip was one example of this””and Rattle-Skull was another. Though the term was English slang for a chatty person, the name of the drink was probably more descriptive of what one could do to your brain.

On its surface, this blend of dark beer, rum, lime juice, and nutmeg doesn't seem to differ much from the other rum-based drinks of the day. Yet it packed a wallop from its proportions: three to four ounces of hard liquor (usually an equal split between rum and brandy) are dropped into a pint of strong porter, tarted up with the juice of half a lime and then showered with shaved nutmeg. This bad-ass drink is a dangerously smooth and stultifying concoction.

 

[Sean Gadhar]

A few months ago I did something similar but from a later age the early 1870s . I said "bartender I think I'll have a Manhattan" And I did :wink:

 

[Kansas Jake]

My mother made it on a regular basis. She picked the pie cherries from her tree in the summer and let it sit until Thanksgiving. It was good stuff. I've made it a few times and it never managed to sit that long without some tasting. We still have several bottles she made and it is 20+ years old. The stuff has a kick.

BTW, she always used vodka.

 

[Tallswife]

Nice! I had a small taste a few hours after I made it. Its going to be awfully hard to let it sit until encampment. They may have to go without!

 

[Kansas Jake]

Keep it for yourself and just take them some cheap sloe gin. :grin:

 

[Tallswife]

:rotf:

 

[coloradoclyde]

Cherry stout anyone?

 

[tenngun]

In the sub service we drank it watered down, with out spices. Some sort of flavored booze, such as spiced rum or canidian myst and even Yukon jack in a jigger glass dropped in a dark beer. It was brown but we called it our wine dark sea. called it a depth charge, and we were expected to chug a lug it. It taste best on the day you get your dolphins. and they were in the bottom of your glass.

 

[Nativearizonan]

Now your talking Boilermakers. An Irish Car Bomb, for instance.

Definitely for those youth who want to get their livers matured earlier than the rest of their bodies.

 

[R.C.BINGAMAN]

Quart of cherry cider, pint of cherry brandy, pint of grain alchol,1 can cherry pie filling half cup sugar 1 cinnamon stick, couple cloves, couple all-spice,2 star anise jug her up sit in fridge about a month strain and enjoy.

 

[Artificer]

I had to give up drinking over 30 years ago because I developed a severe toxicity to alcohol. However, before that time, one of my favorite drinks was:

Liquid Alcoholic Apple Pie:

First get a large brown pottery jug, of at least one gallon size. The jug should be the kind that was meant for carrying water or booze. This so you can cork it.

1. Pour 1/2 cup of sugar in the jug.

2. Drop four cinnamon sticks in.

3. Add a fifth of the cheapest bourbon you can buy. This is one time it won't matter and will save you money.

4. Swirl it around to stir it a bit.

5. Fill the jug with apple cider a little bit and swirl, little bit and swirl, etc. till the jug is filled up. Cork it well.

6. The longer you let it sit, the better it is, but you should let it sit a month or more. Strain before you drink, but you don't need to strain to taste/check it.

Gus

 

[Loyalist Dave]

Cherry stout anyone?

OOOOH a Cherry-Chocolate Stout! With a ABV pushing past 6% !!

:grin:

LD

 

[coloradoclyde]

Cherry stout anyone?

OOOOH a Cherry-Chocolate Stout! With a ABV pushing past 6% !!

:grin:

LD

Heaven in a glass.....