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Cherries steeped in tart cherry juice and spices, served chilled. A revival of the colonial American cordial in its non-alcoholic form — deep, fruity, faintly spiced, surprisingly grown-up.

Cherry Bounce appears in George Washington's personal recipe book. Martha Washington made it. It was the household cordial of the colonial-era farmhouse, sipped in small glasses after dinner. The temperance movement produced a non-alcoholic version in the 1880s by replacing the brandy with strong fruit syrup — that's the version this revives.

Ingredients

• Tart Cherry Juice (Montmorency)2 ounces
• Cherry Syrup½ ounce
• Brandied Cherry1 each

Directions

Combine tart cherry juice, cherry syrup, cinnamon stick, and clove in a jar. Refrigerate 3 days, shaking once a day. Strain out the spices. To serve: pour 2 oz into a small cordial or sherry glass over a single ice cube. Garnish with a brandied cherry.

Notes

The original Cherry Bounce was made with brandy or rum and aged for months. This version uses concentrated tart cherry juice (the Eastern European Montmorency style — sour and intense, not sweet) and reaches similar depth in days, not months.