Recipe

Cherry Bounce

A sweet-tart cherry liqueur steeped with sugar and bourbon or brandy, ready for cocktails, gifting, and cozy sips.

By Matt Campbell

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4.8

A glass bottle of deep ruby cherry bounce liqueur on a warm kitchen counter beside a small coupe glass and a bowl of fresh cherries, soft natural window light

Cherry bounce is one of those old-school pantry projects that feels fancy, but behaves like the lowest-drama recipe on earth. You toss cherries in a jar, add sugar, cover it with bourbon or brandy, and then you do the hardest step in cooking: wait.

What you get is a deep ruby liqueur that tastes like cherries with a little edge. Sweet, yes, but not syrupy if you keep the sugar in check. It is the kind of sip that makes winter feel warmer, and the kind of gift that makes people think you have your life together even if your spice drawer is pure chaos.

One quick note before you start: this batch is generous. Between the fruit, sugar, and alcohol, you will want a 2-quart jar so everything fits comfortably, stays safely submerged, and still leaves you a little headspace.

Below is my go-to method, plus options for fresh or frozen cherries, how long to steep, and what to do with the boozy fruit when you are done.

Fresh cherries, granulated sugar, a bottle of bourbon, and a wide-mouth glass jar arranged on a clean kitchen counter with natural light

Why It Works

Big cherry flavor, not fake-candy cherry. We use real fruit and give it time to steep.
Balanced sweetness. Enough sugar to pull juices and round out the alcohol, but not so much it turns into cough syrup.
Flexible base spirit. Bourbon brings vanilla and caramel notes, brandy leans fruity and smooth.
Low effort, high payoff. No cooking required, just a little shaking and patience.
Bonus boozy cherries. The strained fruit is incredible over ice cream, in brownies, or spooned into a Manhattan.

Pairs Well With

Storage Tips

Cherry bounce (strained liqueur): Store in a clean glass bottle or jar with a tight lid. Keep it in a cool, dark place or the fridge. It is best after at least 2 to 4 weeks, and for peak flavor I recommend using it within 6 to 12 months.

It will often keep longer than that, but nothing is immortal. Discard if you notice off smells, fizzing, cloudiness that keeps getting worse, or any sign of mold (unlikely if fully strained, but use common sense).

Boozy cherries: Store the strained cherries in a sealed container in the refrigerator with a splash of the liqueur to keep them juicy. Use within 2 to 3 weeks.

Pro tip: If you are gifting, strain and bottle the liqueur, then pack the cherries separately. Nobody wants a leaky present situation.

Common Questions

What alcohol is best for cherry bounce?

Bourbon is my favorite for a cozy vanilla-caramel backbone. Brandy makes it smoother and more fruit-forward. Vodka works if you want the cherries to be the whole story, but it is a little less interesting.

Proof note: I like 80 proof for balance. Higher proof extracts a little faster and tends to keep longer. Lower proof can taste sweeter and lighter.

Do I need to pit the cherries?

You do not have to, but I recommend it. Pitted cherries infuse faster and are easier to use later.

If you leave pits in, keep it to a few intact pits for a subtle almond vibe. Avoid cracked or crushed pits, and do not steep a jar full of pits for months. Too many can turn bitter, and it is not a thing to get casual about.

How long should cherry bounce steep?

Minimum: 2 weeks. Better: 4 to 6 weeks. Best if you are patient: 2 to 3 months. Taste it occasionally and strain when the cherry flavor is where you want it.

Can I use frozen cherries?

Yes, and honestly they are great here. Frozen cherries break down a bit as they thaw, which helps them release juice and flavor fast. Thaw in the jar as you add sugar and alcohol.

Is cherry bounce the same as cherry liqueur?

Cherry bounce is a style of homemade cherry liqueur, typically made by steeping whole fruit with sugar and a base spirit. Commercial cherry liqueurs can be sweeter, thicker, or flavored differently.

What do I do with cherry bounce?

Sip it over ice, splash it into seltzer, or use it anywhere you would use a cherry liqueur. It is excellent in an Old Fashioned, a Manhattan riff, or even a boozy drizzle over chocolate dessert.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

1 (2-quart) wide-mouth glass jar with tight lid
Cherry pitter (optional but very helpful)
Fine-mesh strainer
Cheesecloth or coffee filter (for a clearer final liqueur)
Funnel (optional, for bottling)
Clean bottle or jar for storage

Cherry bounce is exactly my kind of cooking project: it starts with “I wonder if…” and ends with a jar you keep opening like a nosy neighbor. The first time I made it, I was trying to prove to myself that “homemade liqueur” did not have to mean complicated. It turns out it is basically the culinary version of setting a crockpot and feeling accomplished.

Now I keep a batch going whenever cherries are cheap. It is my secret weapon for turning an average Tuesday into something a little more special, and it is also my favorite way to show up to a gathering with a bottle that says, “I made this,” without having to bake anything.

Cherry Bounce

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 0 minutes

Total Time 15 minutes plus 2 to 6 weeks steeping

Servings About 24 (1-ounce) servings

Ingredients

1 1/2 pounds fresh cherries (sweet or tart), rinsed and pitted (or 4 cups frozen pitted cherries)
1 cup granulated sugar
2 to 3 cups bourbon or brandy (80 proof), or enough to fully submerge the cherries
1 strip orange peel (optional)
1 small cinnamon stick (optional)
Pinch of kosher salt (optional, helps the cherry flavor pop)

Optional, to adjust after steeping: Extra sugar (to sweeten) or a splash more bourbon or brandy (to stretch and smooth).

Instructions

Jar it up. Add the cherries and sugar to a clean 2-quart wide-mouth jar. If using orange peel and cinnamon, add them now. Add the pinch of salt if using.
Add the alcohol. Pour in 2 cups bourbon or brandy to start. Press the cherries down, then top off with more alcohol as needed until the fruit is covered by at least 1/2 inch. Keep about 1/2 inch headspace at the top of the jar. Seal the lid.
Shake and steep. Shake the jar for 15 to 20 seconds. Store in a cool, dark place. For the first week, shake once a day to help the sugar dissolve and the cherries release juice. After that, shake every few days when you remember.
If you still see a thick layer of undissolved sugar after a week, keep shaking daily for a few more days. You can also set the sealed jar in a bowl of room-temperature water for 10 to 15 minutes, then shake again. Do not heat it.
Taste and decide. Start tasting at 2 weeks. For deeper flavor, keep steeping 4 to 6 weeks (or longer). If you used cinnamon or orange peel, taste around week 2 and remove them if they are getting too loud.
Strain. Set a fine-mesh strainer over a bowl or large measuring cup and strain out the cherries. For a clearer liqueur, strain again through cheesecloth or a coffee filter.
Heads up: a coffee filter can take a while with a sugary liqueur. Let it drip as long as it needs, sometimes a couple of hours. If you want to speed things up, do the fine-mesh strain first (always), then chill the liqueur overnight so sediment settles and you can pour off the clearer liquid before the final filter.
Bottle and rest. Funnel the cherry bounce into a clean bottle or jar. Let it rest at least 2 to 3 days before serving so the flavors settle. Serve chilled or over ice.
Save the boozy cherries. Store them in the fridge and use on ice cream, stirred into yogurt, folded into brownies, or as a cocktail garnish.