Notes in the diary of Martha Washington referenced a recipe for making a large batch of Cherry Bounce using 20 pounds of cherries, cognac, sugar, cinnamon, and nutmeg and crushed cherry stones ( no wonder George wore wooden teeth ). Cherry Bounce was often made when cherries were ripe and timed to be ready at Christmas time.
Cherry Bounce was a popular treat at the Washingtons' table. Cherry Bounce is a homemade cocktail with an interesting history and wonderful cherry-brandy flavor! This was one of George Washington’s favorite tipples, based on papers from his estate in Mount Washington. See his 3-ingredient recipe as well as an easier version.
Beware: Cherry Bounce is simple and affordable to make but also does take time to infuse. The cherries must be pitted, halved and mashed, and chilled with brandy for 24 hours. And then, once spices are added, stored for at least a few weeks. Cherry trees were grown at Mount Vernon, George Washington's estate, for many years.
If you wish to simplify the Washington recipe, just put 2 cups pitted tart cherries (such as Door County cherries) in a clean, 1-quart glass jar. Add 1/3 cup sugar. Fill the rest of the jar with vodka or brandy or bourbon (about 1 cup). Store jar in a cool, dark area for about a month, stirring occasionally.