Cherry Bounce for the Outlander Premiere on Starz

Cherry Bounce for the Outlander Premiere on Starz

Have you looked at the date?  Even if we don’t know the exact date of the Outlander premiere on Starz, Summer 2014 less than one season away!

I think most of us are going with an August assumption, which gives us a little over 3 months. JUST enough time to put a fresh batch of Cherry Bounce together.

 

The first thing you’ll need is a bottle of hooch. The cheaper the better — to a point. I’ve made a lot of batches of Bounce in the last few years, using uber-cheap to moderately expensive whisky, and my favourite by far was the batch I made with Grant’s.  It’s not pricey, nor is it the cheapest…call me Momma Bear, cause for me, Grant’s is just right.

Next up: cherries. There’s no fresh ones around here for me to use at this time of year, but I have used (drained) canned sour or tart cherries in the past with great results, and frozen is always a good option too, if you can find them.

theresa bounce

You’ll find the official Outander Kitchen Cherry Bounce recipe here. I took Mrs. Bug’s recipe as written in A Breath of Snow and Ashes, and combined it with as much information as I could glean off of the interwebs to put it together. There are a couple of different variations, depending on the cherries you can find.

“But what if I don’t like whisky?” you ask.

TROPICAL BOUNCE

“You’ve always got choices!” I respond.

The Tropical Mango Rum Bounce I made last year was pretty amazing, especially made into Mojitos. The Blueberry Bourbon Bounce was also very good. Lots of OK fans have experimented with their own concoctions over the years, with vodka and Everclear being the most popular, and neutral, bases.

cherry bounce gelato

On premiere night, you can drink your Bounce straight, in a cocktail, as a shooter in a glass of cider (see photo at top)…you can even use the cherries to make an ice cream for dessert.

Whatever you decide to use to make it, start that Bounce ASAP.  You’ll need it to toast the first appearance on screen of Claire and her Red Man, aye?

Sláinte, Outlanders!

 

I am a professional chef, a food writer and an unabashed fan of Diana Gabaldon's Outlander series.

12 Comments

  1. Laurie Pearsall

    Theresa, I have a batch, well, 3 actually started last July. The cherries are still in them as well. Do you think they are still usable? Think they’ve grown a wobbly besotted life of their own? Please give me some recipes & suggestions for using the high octane fruit, if you please.

    Reply

    • Theresa

      Given that the cherries are submerged in alcohol, I’m sure all three batches are fine. As for the cherries, some made chocolate covered cherries, but I made cherry ice cream: http://outlanderkitchen.com/2013/12/16/cherry-bounce-gelato/

      Reply

      • Reni Lyn

        Laurie,

        I’ve a 22 month old batch I’ve been sipping off of, as well as heisting cherries out of and it’s still AMAZING!

        However, I have learned through these lil experiences that if you’re interested in letting your batch sit for more than the alloted time, it’s wise to pit your fruit if you intend to use it for other purposes.

        Good luck all!

        Reply

  2. Shannon

    I think I’ll try the tropical mango bounce since I LOVE mojitos! & end of July will be perfect weather for them!! Thanks for the recipes! I hate cherry cough syrup, but I love cherry vanilla ice cream,. so I am torn about making Cherry Bounce just for the cherries. Thoughts?

    Reply

    • Theresa

      The sugar has been reduced substantially from the original 18th C recipe…I would describe it as sweet cherry whisky, not cough syrup. And if you like cocktails, put a little soda and orange in that cherry bounce and BAM!

      Reply

      • Shannon

        Adding soda & orange juice sounds wonderful! I guess I’ll start looking for cherries! I have a HUGE bottle of Jameson’s that I got a t Costco. :-)

        Reply

        • Theresa

          Have fun with it, Shannon! Jameson’s is Irish whiskey, but I bet it will be tasty and delicious!

          Reply

          • Shannon

            Not exactly authentic, but I figure if cheap swill will do, then Irish whiskey will do. I am, after all, Irish. Should I not admit that?? ;-)

          • Theresa

            LOL! I don’t think there’s any harm in coming clean about your Irishness.

  3. Carolyn

    Nothing that a dram of single malt won’t suit :D

    Reply

  4. Heather

    I’m late to this party – and new to this site – but I started two bounces today: cherry and blueberry. Using Grants. Hoping to have one ready for the TV premier! (The leftover fruit will likely be made into ice cream!)

    PS I’m Irish AND Scottish, though haven’t made it to either place yet.

    Reply

    • Theresa

      Welcome to the Kitchen, Heather! And slainte in advance!

      Reply

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