A Breath of Snow and Ashes

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.


“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!


Cherry Bounce Gelato

Cherry Bounce Gelato

A number of lasses from the Cherry Bounce Club have been asking me about what to do with the cherries once they’ve strained them from the hooch. Ideas immediately popped into my head, from Cherry Icebox Cookies, to Chocolate Covered Cherry Bon-Bons (aren’t Jane’s spectacular?!), to Cherry Ice Cream and beyond.

I’m sorry it’s taken me over a year to get to this post, but it’s seasonally appropriate just now, and besides – those cherries are so full of whisky/vodka/brandy that they keep very well, and pretty much indefinitely, in the freezer.

In the end, I settled on cherry ice cream.  More specifically, I chose an eggless Sicilian-type gelato that I’ve made before and come to love. It’s lighter tasting than other homemade ice cream recipes, most of which are made with anywhere from 4 to 8 yolks, as well as a few cups of whipping cream, but still so creamy and delicious you’ll find yourself scooping another wee bowl. Read More

Mango Rum BOUNCE Mojitos for OK’s 2nd Anniversary – It’s Not Just for Cherries Anymore

Mango Rum BOUNCE Mojitos for OK’s 2nd Anniversary – It’s Not Just for Cherries Anymore

“No. I shouldna like to have that on my conscience; there’s enough without. But that’s not why I wished to buy ye a present.”

“Why, then?” The box was heavy; a gracious, substantial, satisfying weight across my legs, its wood a delight under my hands. He turned his head to look full at me, then, his hair fire -struck with the setting sun, face dark in silhouette.

“Twenty-four years ago today, I married ye, Sassenach,” he said softly. “I hope ye willna have cause yet to regret it.”

Diana Gabaldon, Drums of Autumn (Chapter 8 – Man of Worth)

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Cherry Bounce 2013

Cherry Bounce 2013

It’s that time of year again!  Are you ready to get your Cherry Bounce on?  We had dozens join in the fun last year, and I’m pretty sure we all loved the Bounce — it was sweet, boozy and delicious — without too much of the cough syrup taste that many of us feared.

Join us!  All you need is a pound of cherries, the hoochiest bottle of booze you can find (we had Vodka, Brandy, Everclear and a few other versions in addition to whisky last year — all with rave reviews!)

You’ll find the recipe in my post from last year:  The Great Cherry Bounce Experiment.  Come on, you know you want to…

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Garlic & Sage Sausage from A Breath of Snow and Ashes

Garlic & Sage Sausage from A Breath of Snow and Ashes

“Well d’ye see, Auntie,” Ian said carefully, “we do mean to question the fellow.”

“And we will have answers,” Fergus said, eyes on the spoon with which he was stirring his coffee.

“And when Uncle Jamie is satisfied that he has told us what he can…”

Ian had laid his newly sharpened knife on the table beside his plate.  He picked it up, and thoughtfully drew it down the length of a cold sausage, which promptly split open, with an aromatic burst of sage and garlic.  He looked up then, and met my eyes directly.  And I realized that while I might still be me — Ian was no longer the boy he used to be.  Not at all.

Diana Gabaldon, A Breath of Snow and Ashes (Chapter 30 – The Captive)

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