|Charles Mason Hovey, The Fruits of America, 1852|
|1870 - Jennie June's American Cookery Book by Jane Croly (New York)|
Even more confusing is that while clearly a Cherry Brandy recipe can contain rum or other spirits in place of the brandy, most 19th century American Cherry Bounce recipes I found actually use whiskey. Here are two examples of whiskey-based American Cherry Bounce recipes from the 19th century:
|1840 - Directions for Cookery by Eliza Leslie (Philadelphia)|
|1887 - White House Cook Book by Fanny Gillette (Chicago)|
- 1 Pound Cherries (any variety you can find)
- 1 Cup Granulated Sugar
- 1 Cup White Rum
- One Part Cherry Bounce
- Three Parts Sweet Sparkling Wine (White or Rose)
- Cherries Leftover from the Bounce Infusion Process
- Mix together the bounce and the sparkling wine.
- Add ice and garnish with a few cherries.