Cherry Bounce for the Holdiays

Preparing the Cherry Bounce

"Have you been drinking it?"  She eyed him narrowly, but his lips appeared to be their usual color.

Of course not.  He leaned over and kissed her, to prove it.  "Surely ye dinna think a Scotsman like Ronnie would deal wi' disappointment by drinking Cherry Bounce?  When there's decent whisky to hand?"

Diana Gabaldon, A Breath of Snow and Ashes (Chapter 6 - Ambush)

It's time to strain the Bounce!  Are you excited?  Many of you have checked in with me in the last couple of months with your tasting notes.  Some added a little sugar, and at least one of you added A LOT.  (Can't wait to hear how that turns out!)

You may remember that I made 2 batches.  The glass on the left contains the final product of the first, hoochier of the two:  Alberta Rye and a jar of sour cherries in light syrup.  The one on the right is made from Grant's Whisky, fresh sweet cherries, and the zest of a lemon to add a little sour.

Neither of mine are cough syrup.  I've mentioned before that George Washington was known for his love of an extra-sweet Cherry Bounce, but I have to say that I'm pretty certain I prefer my version.  The cherry flavour is pronounced and sweetness fills the mouth, but the lingering flavour is that of the base...the booze...whatever it may be.

Both are very similar in colour - a deep, rich red - but the little bit of extra money spent on the Grant's whisky was worth it.  It's much smoother, and a little bit sweeter, than it's rye counterpart. (I used exactly the same amount of sugar, but the cherries were different.)

Roger doesn't know what he's missing.

Annika Åstradsson

photo by Annika Åstradsson, Outlander & OK fan

Most of you have also been very positive about the results, which always makes me feel a little relieved.  After all, no matter how hoochy your hooch was, you spent money on it.  Waste isn't looked upon kindly in my Outlander Kitchen.  In fact, it makes me itch.

But now that we know, next year, for me at least, will hold no hesitation.  I will go forth, buy a bottle of Grant's (or maybe even one better), a pound of fresh cherries, and infuse to my heart's delight.  Heck, I may even add a little more sugar right at the start.


As a short aside, I should tell you that I realized very soon into our experiment that mashing the cherries was an unnecessary, very messy step and also a mistake.  Not a big one, but one that added extra sediment to the mixture.

Sediment that we now have to strain.  Oh well, live and learn, right? (And we would have had to strain it anyway, it just takes a little longer to drip through when there's more pulp in the basket.)

To strain your Bounce, you'll need a metal strainer and either a few layers of cheesecloth, a very clean linen tea towel that you don't mind permanently staining, or a basket type coffee filter.

Pour the liquid through the lined strainer, keeping as many of the solids as you can in the original container.  Pour the strained Bounce into a clear glass container with a lid and store it in a cool dark place when you're not drinking it.

I picked all of the stones out of the strained cherries and threw the fruit in the freezer.  I just can't resist the idea of a little Cherry Bounce ice-cream for


Show/Hide Comments


17 Dec 2012 - 2:23pm

Mary Lou

Oh now I am sorry I did not make any. But there is a slight chance I may have some home grown organic cherries from my young trees. Some of them will be in the 6-7 year old bracket this coming season and I may have a small harvest. I have only been getting a handfull here and there. But surely I can get a pound between them all. Then I will make a batch. I am so impatient waiting for an infant mini orchard to start producing. See more influence of Claire. stocking my larder. Now where am I going to plant those grape vines. LOL

Patty Loftus

I would really enjoy wild game and Buffalo recipes. Claire would have utilized the whole animal she killed, right. My husband drew a buffalo tag this year so I figure I better start planning on how to prepare it.

17 Dec 2012 - 2:39pm

Ms. Aaron Brown

I looked at mine last week!! I was thinking about New Years and how well it will go with black eyed peas!!

17 Dec 2012 - 2:43pm

Ms. Aaron Brown

ohh, forgot my recipe... I was just reading the part in TFC where Roger, Claire, Jamie and Wylie are in the barn with the crumb cake---it made my mouth water!!!

17 Dec 2012 - 3:23pm

Rosemary Hopkins

I suggest sausage rolls. I had them in Edinburgh, and they are mentioned in Breath of Snow and Ashes. Rosemary

17 Dec 2012 - 3:35pm

Aly Fields

I would love a good recipe to cook a juicy mouth watering standing-rib roast and a different side dish. No green bean casserole this year for me.

17 Dec 2012 - 3:58pm

Michelle Benne…

The thing that struck me about Jocasta's wedding was that everyone did quite a lot of drinking, and there wasn't much mention of the food. Perhaps a recipe for rum punch would be appropriate? :)

17 Dec 2012 - 4:04pm


This kind of makes me sad that I can't drink anymore lol cherries are my favourite thing ever when it comes to fruits...or even food in general. I would rather enjoy a recipe of the cookies Claire and Jem were making in A Breath of Snow and Ashes right before they had to shave off all Jem's beautiful hair.

17 Dec 2012 - 4:17pm

Marlen Toch-Ma…

Can't wait to see the bounce photos :-)nnI would really love to see your interpretation of the bread loafs filled with Claire's homemade goat cheese and tomatoes (maybe going along with some home made cider :-) ) which Brianna and Jamie had for lunch on their first hunting trip in DOA. I am thinking about making those myself already since I first read the book, but never got around making the cheese :-)nnKeep up the good work, I really enjoyed following your blogs this year :-)nSlinte

17 Dec 2012 - 4:59pm


Unfortunately, I joined the O.K. after you started the Cherry Bounce, however, my outlandish friends and I will be making ours in February for our gathering in Fergus this August. My cherries are frozen but I hope they still work.nnPeace to all of our Children.

17 Dec 2012 - 5:44pm

Denise Twist

I'll be posting a Cherry Bounce photo - I test tasted it in early November with a fellow Outlander friend and we added a wee bit of sugar and declared it practically perfect! nnAs for a recipe - Didn't Fiona make Cocoa at some point? Perhaps you could do an adult version with peppermint schnapps? Or what about the the thick stew that was practically the only thing Claire could make? Or the World's End oysters? Mmmmm. Glad I just had a hearty breakfast or I would be starving just thinking about all these choices!

17 Dec 2012 - 5:49pm

Debbie McLean

The recipe for bounce would be great! I'd also like to know how they made the ever present breakfast fare oatmeal. I have a great recipe of my own for steel cut oats, but would really like the recipe for the historical porridge!


I think you need to check out the Recipe Index, Debbie! The link is at the top of every page on -- the Cherry Bounce recipe is on the site, as are at least 2 porridge recipes. :)

17 Dec 2012 - 5:56pm


Hmm.. I would like to try oatcakes. But the pidgeon pie might be good. It could be made with chicken instead. Syllabub sounded interesting too.


Susan -- check out the OK Recipe Index -- oatcakes have been made. They're delicious! :)

17 Dec 2012 - 10:39pm

Kristina Klis

Lizzy's Beer from a Breath of Snow and Ashes.

18 Dec 2012 - 12:16am

Robin D

Having trouble coming up with an original request but I do so love sausage rolls. I would love the recipe.

18 Dec 2012 - 12:50am


Wonderful post! I can't wait to strain my Cherry bounce and strike a pose! Do you have a recipe for Brose or Gooseberry tart, both of those make me think of Lallybroch. Look forward to more OK recipes in 2013, you are such an inspiration!

18 Dec 2012 - 1:35am

Nancy Z

Scotch Eggs. If only I understood how to make them.


What can I help you with, Nancy? Have you tried my recipe here on OK?

18 Dec 2012 - 4:12am


What about the molasses candy? I started reading here earlier this year, but don't remember if I saw it in the archives. More cheee, jam or bread, yum! I would like a cookie recipe, too- although I'm not sure how many would exist from that time. Maybe a Brianna recipe from when she and the family return to current time (er, for them, at least)?


Great to have you back, Kelly! Molasses Candy is done! And there are a couple of cookie recipes, aka biscuits in the UK...Fiona's Ginger-Nut Biscuits, as well as Mrs. Grahams Chocolate Biscuits.nnYou'll find all 3 recipes in the Recipe Index at the top of any pagen

18 Dec 2012 - 4:33am


I honestly can't think of an original recipe or really ever even took much notice of the food in the books, because I really can't cook but following your recipe's makes me a rock star in my family, except for Brianna's Bridies (which totally rock, Thank ye). Since I found Outlander Kitchen I have been paying more attention to the food but seriously don't think I am qualified to attempt any food all lol. So until I get a copy of your big beautiful scrumptious cookbook(fingers crossed) I will be stalking OK and making my family's tummies happy and leave all the amazing creations up to you :)


I know for a fact that you can cook several recipes from this blog, Bridget! I've seen the evidence in pictures. ;)

18 Dec 2012 - 5:49am

Elaine Bondra

I discovered you too late to try the Cherry Bounce but I'm planning to try it next Summer. Please excuse my ignorance, but what is Grant's? I would love to see a recip for bread pudding. Aren't the raisins or currents soaked in booze? If not, I think they should be!

18 Dec 2012 - 5:14pm


How about another fish recipe or 2.....Jamie goes fishing with Willie when he visits the Ridge and they fish for trout, and didnt they eat the fish that Jamie fought the bear with?


Cornmeal crusted trout over an open're right, Katie, it's time for more fish!

18 Dec 2012 - 7:46pm


This is probably too simple to consider, but I always liked the passage in Drums of Autumn where Roger steals some biscuits and honey from the kitchen of the Big House and shares them with Jamie and Jemmy. I'll bet the biscuits tasted a lot better than the Bisquick kind I'm used to. I would much rather make some Outlander-style biscuits and drizzle some local honey on them, and I'll bet if anyone can come up with a cool recipe for them, you can!nnI'm going to use up some bad whiskey in the house on the Cherry Bounce Experiment this coming June.nnCan I still join the party if I've only got wine? Cheers!


Too simple? Never! The perfect biscuit is a wonderful idea. Yum.

19 Dec 2012 - 10:24pm

Hannah S.

I would like to see an eel pie. I wonder what that would taste like every time I read it. "The eels don't like smoke."nIt sounds just exotic enough to be yummy!

19 Dec 2012 - 10:58pm


I didn't make Cherry Bounce (yet), but I did join the Google + group. I'd love to see you experiment with some of the food the Native Americans eat and share with the Frasers. It's something totally different, I know, but could be amazing.nnP.S. I did make some raspberry liqueur for holiday gifts - vodka, raspberries from the garden, and sugar. I saved the boozy berries and am planning to toss them in a batch of homemade vanilla ice cream. I recently tried some boozy cherries from a friend's cherry bourbon experiment. We used them for chocolate fondue and they were to die for!

Elaine Bondra

Oh wow! I wish I could be there when those boozy raspberries hit the vanilla ice cream. I'm definitely going to try that one too.

20 Dec 2012 - 6:27pm


I wonder how different scones and cream were back then..from An Echo in the Bone..Jamie ladaed up cream on his scone.

21 Dec 2012 - 2:34pm


Id say any fish recipe (since the only one I use is making my family tired of eating it over and over, lol). Didnt somebody in one of the books cooked a fish that was sort of wrapped in mud? Am I crazy or did I really read that? Happy Holidays! And keep up the good work! Hopefully we will have your book in our hands! Slainte!

21 Dec 2012 - 2:39pm

Lynn Meyer

Since the men of Fraser's Ridge do a lot of hunting and fishing, I would like to see some wild game and fish recipes. My husband does a lot of fishing and a wee bit of hunting. He has his favorite recipes, but it is always nice to change things up a bit.

21 Dec 2012 - 2:43pm

Linda Shea

I'd love a good scone recipe - I haven't made them in years because I'm one lousy cook....but in my defense, I can follow a recipe well :-) And I would just love an autographed copy of Outlander as my copy is getting pretty ratty from so many re-readings!


I do have another, more traditional one coming, Linda...but in the meantime, have you seen Fiona's Cinnamon Scones?

21 Dec 2012 - 2:44pm

Kris Holtan

Merry Christmas.. I would like reciped for Cock-a-Leekie Soup, please ;-)

21 Dec 2012 - 2:52pm

Danielle Mattern

I like the idea of a recipe for wedding rum punch!

21 Dec 2012 - 3:08pm

susan yale

Honey and biscuits. mine always turn out like lead. or even some of Claire's home remedies for illnesses and such.

21 Dec 2012 - 3:19pm


I'd like to see some variations of Brianna's bridies. Different ingredients & dough. I'd especially like to see a store bought version. Ready made dough for example cause I suck at making dough!!!!


Brianna's Bridies are done and dusted.'t like making dough? The recipe suggests using store-bought pastry. Don't eat meat? Try the vegetarian version. Still want more? Start experimenting yourself! :)

21 Dec 2012 - 3:51pm


Please some hunting recipes! I'd love to see some of the manly recipes that Jamie knows :)

21 Dec 2012 - 4:26pm

Debbie Peterson

I think biscuits would be fabulous, I too am stuck in the bisquick rut, my husband loves them I hate them but I haven't an alternative as of yet. nI'm excited to get my bounce strained, if you would also like to share recipes for what to make with the boozie cherries that would be great. I would hate for them to go to waste.

21 Dec 2012 - 7:10pm

Maria Gordon

Biscuits, or goat cheese. Although I've always been curious about the soused hog's face in Voyager, I don't really think I the recipe. :)

21 Dec 2012 - 11:02pm


I am waiting until Hogmanny to crack mine open, I can't post photo's my son lost the little memory thingy and lastly, so far my Cherry Bounce is a rich deep red, I used congnac for mine

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