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.
According to his diaries, George Washington packed a canteen of Cherry Bounce, along with port and madeira wines, for one of his trips west in September of 1784.
This method works for just about any fruit, herb or vegetable, but cherry bounce has the benefit of historical significance, as it was one of George Washington’s favorite tipples. Depending on the type of cherry you use, the flavor ranges from dessert-worthy sweet (Bing) to tart and refreshing (sour/tart varieties).