Home › Brandy, Whiskey and Imitation Spirits › To Make French Cherry Bounce

To Make French Cherry Bounce

30 gals. Catalonia or Marseilles wine, 3 oz. essence of noyau, lb. cinnamon, ground and infused in gal. water, +" cloves, ground and infused in gal. water, 1½ oz. mace, infused in 1 pint alcohol, 95 per cent. Mix all the above ingredients in a clean barrel, and add 60 gallons sugar syrup 13 degrees strong by Baumé's Saccharometer. (See p. 46.) Stir up all the ingredients well together, and filter after four or five days. Make the color a little darker with sugar coloring, and to give a good shade add a little orchil, prepared as described in wine colorings.

To make Guignolet, or French Cherry Bounce. (1ST QUALITY.) RECIPE No. 17.

To 20 gals. cherry juice, add : 7½ 66 7½ 66 spirit 95 per cent, Catalonia or Marseilles wine, * oz. powdered orris root, infused in 1½ gals. alcohol, 95 per cent, clove + gal. cinnamon water, made as in recipe 16. + 66 " " “ " 15. 1½ oz. mace, infused in alcohol 95 per cent.

Mix all the above ingredients in a clean barrel, and add 68 gallons sugar syrup, 25 degrees strong by Baumé's Saccharometer. Stir up the mixture and let it rest eight days; then strain.

To make Guignolet, or French Cherry Bounce. (2D QUALITY.) To 12 gals. cherry juice, add 24 gals. spirit, 95 per. cent., 24 gals. Catalonia or Marseilles wine, ib. powdered orris root, infused 48 hours in 1½ gals. 95 per cent.