Smoked Cherry Bounce

5.0
(1)

Smoking juicy, sweet Bing cherries infuses them with a heady, savory aroma. The depth carries into boozy cherry bounce—after a three-month rest. Plenty of sugar, a touch of bright lemon juice, and smooth brandy round out this vibrant homemade cordial. Read: Blame It on the Cherry Bounce

Smoked Cherry Bounce Recipe
Photo: Photo by Greg DuPree / Prop Styling by Claire Spollen / Food Styling by Chelsea Zimmer
Active Time:
35 mins
Total Time:
2 hrs 40 mins
Yield:
26

Ingredients

  • Cherry wood chunks

  • 6 cups fresh Bing cherries (about 1 3/4 pounds), stemmed and pitted, divided

  • 2 cups granulated sugar

  • 2 tablespoons fresh lemon juice

  • 1 quart (32 ounces) brandy or rye whiske

Directions

  1. Prepare smoker with cherry wood chunks according to manufacturer’s instructions, bringing internal temperature to about 225°F; maintain temperature 15 to 20 minutes. Place 1 cup (about 4 1/2 ounces) cherries in an even layer in an 8-inch square disposable aluminum pan, and place on smoker grates. Close lid. Smoke cherries, maintaining temperature inside smoker around 225°F, until cherries are infused with desired degree of smoky flavor, 30 minutes to 1 hour and 30 minutes, shaking pan occasionally.

  2. Combine smoked cherries, sugar, lemon juice, and remaining 5 cups fresh cherries in a large saucepan. Bring to a simmer over medium. Reduce heat to medium-low, and simmer, stirring occasionally, until sugar is dissolved and mixture is very juicy, about 20 minutes. Remove from heat, and let cool 1 hour.

  3. Pour cherry mixture into a large, clean lidded jar, and top with brandy. Screw lid on tightly, and store in a cool, dark place for 3 months.

Notes

Don’t rush this cordial; our testers found it drinkable after 2 months but exponentially smoother after 3 months.

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