Cherry Bounce Liqueur

Martha Washington made cherry bounce liqueur and George carried it with him on his travels. I have taken what I think is the best of Martha's and several other recipes to create this delicious concoction. May be sipped as a liqueur or mixed with 7-UP or other clear soda. I have used cherry juice concentrate in lieu of fresh or frozen cherries to save time, but real cherries are best.

• Ready In: 15 mins
• Yields: 50 ounces

Ingredients

• 4 -6  cups cherries (fresh, frozen or canned)
• 3⁄4 lb dark raisin
• 1  cup brown sugar
• 2  allspice berries
• 3  whole cloves
• 750  ml brandy
• 750  ml rum

Directions

1. Thoroughly clean a 2 quart container with a secure lid. I use an apple cider jug that has been cleaned very well.
2. Clean and stem cherries, if using fresh cherries. Thaw if using frozen.
3. Crush cherries a bit to release flavor, keeping all juice and adding to container.
4. Place remaining ingredients in container.
5. Shake until sugar is dissolved.
6. Keep in a cool, dark place shaking once a week for 3 weeks to 6 months. The longer it sits, the better it gets.
7. Strain and bottle into clean containers of your choice. I use empty beer bottles with a hinged cap.
8. Serve as an aperitif, a digestif or in lieu of a dessert wine.
9. Also makes a great gift if you can stand to give it up.