Among the few recipes known to have been used by the Washington family is this one for cherry bounce, a brandy-based drink popular in the 18th century. It seems to have been such a favorite of General Washington’s that he packed a “Canteen” of it, along with Madeira and port, for a trip west across the Allegheny Mountains in September 1784.

Enjoy small glasses of cherry bounce at room temperature, and keep the remainder on hand in the refrigerator.

Makes about 3 quarts

534844-George-recipe

Ingredients

10 to 11 pounds fresh sour cherries, preferably Morello, or 3 jars (1 pound, 9 ounces) preserved Morello cherries

4 cups brandy

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3 cups sugar, plus more as needed

2 cinnamon sticks, broken into pieces

2 to 3 cloves

1 (1/4-inch) piece fresh whole nutmeg

Preparation

1. Pit the cherries, cut them in half, and put them in a large bowl. Using a potato masher, carefully mash the fruit to extract as much juice as possible. Strain the juice through a large fine-mesh strainer, pressing the fruit with a sturdy spoon. (You should have about 8 cups.) Reserve the mashed cherries in the freezer or refrigerator for later use. If using jarred cherries, drain the fruit and set the juice aside before halving and mashing the cherries. Add any pressed juice to the reserved jarred juice.

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2. In a lidded 1-gallon glass jar, combine the juice with the brandy and sugar, stirring to dissolve the sugar. Cover with the lid, and set aside in the refrigerator for 24 hours, occasionally stirring or carefully shaking the jar.

3. Bring 2 cups of the juice to a simmer over medium heat. Taste the sweetened juice and add more sugar, if desired. Stir in the cinnamon sticks, cloves and nutmeg. Then cover, and simmer for about 5 minutes. Remove from the heat, and set aside to cool to room temperature. Strain, and discard the spices.

4. Stir the spiced juice back into the 1-gallon glass jar with the reserved sweetened juice. Cover loosely with the lid, and set aside for at least 2 weeks before serving, occasionally shaking the jar with care.

5. Serve at room temperature in small cordial or wine glasses. Store the remaining cherry bounce in the refrigerator.

Exact text and instructions courtesy of the official Mount Vernon website and taken from the 2011 book “Dining with the Washingtons: Historic Recipes, Entertaining and Hospitality from Mount Vernon,” edited by Stephen A. McLeod.


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