Black-Cherry Brandy, or Cherry Bounce from 1728.
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- เผยแพร่เมื่อ 15 ก.ย. 2024
- Created by infusing fresh fruit in brandy, rum, whiskey, or another alcohol, with or without adding sugar, Cherry Bounce is a vintage tipple that was widely enjoyed in England and North America from at least the 17th century (more commonly known as Cherry Brandy or Ratafia of Cherries before the 19th century) but fell out of popularity in the mid 20th century. With the renewed interest in hands-on hobbies, including home cooking and vintage cocktails, Cherry Bounce seems to be making a bit of a comeback. Here are the recipes I use in this video:
Cherries in Brandy (_A New System of Domestic Cookery_, by Maria Rundell, 1807) -- "Weigh the finest morellas, having cut off half the stalk; prick them with a new needle, and drop them into a jar or widemouthed bottle. Pound three quarters the weight of sugar, or white candy; strew over, fill up with brandy, and tie a bladder over."
Black-Cherry Brandy (_The Country Housewife and Lady's Director_, R. Bradley, 1728) -- "The way of making black-cherry brandy, is only to pick the cherries from the stalks, and put them whole into the Brandy, about a pound of Cherries to a quart; this may remain for about a Month before it is fit to drink, and then the Brandy may be pour'd from the Cherries ..."
Ratafias (_The Italian Confectioner_, by G. A. Jarrin, 1827_) -- "Every liqueur made by infusions, is called ratafia; that is, when the spirit is made to imbibe thoroughly the aromatic flavour and colour of the fruit steeped in it: when this has taken place, the liqueur is drawn off, and sugar added to it; it is then filtered and bottled."
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Yum. I love fruit in brandy.
What brought me to looking up home made cherry liqueur was watching Nigella Lawson Feasts s1, e1. She made a chocolate cherry trifle. She sliced cherry cake and using morally cherry jame between two pieces like sandwiches, she packed them into the bottle of a trifle bowl. She then liberally laced the cake with cherry brandy. Made a chocolate custard she poured over when somewhat cooled. Finally, she made a very LIGHTLY sweetened whipped cream. She said dont make it over stiff. It should be 'celestial'...like a cloud. I thought, OMG....
Now I want to find a great recipe for the brandy I can try. Thank you for your video. Hello from Massachusetts!
I went through a cordial making phase, the only one that I rated as a failure was the blackberry cordial. It tasted like cough medicine to me.
I really enjoyed this video. It was interesting. Thanks for that. I have a request, could you talk about cast iron cooking and care? I would like to use my cast iron more, but I'm not sure how, also I've heard that you are not supposed to wash cast iron, how then do you clean it?
I'm glad you enjoyed it! I'm not that experienced in using cast iron pots and pans; I have my great-grandmother's cast-iron skillets, but they need to be re-seasoned and I've tried a few methods and it hasn't really worked. I've used other people's cast iron pieces, which are really well seasoned, and it was wonderful! Everything absolutely slid out of the pan with no sticking. I was instructed to clean the inside of the pan or skillet with boiling water and a dish cleaning brush; no soap. Empty out the dirty water, rinse with more boiling water, empty it out, and then put it back on low heat until the pan is completely dry, then turn off the heat and let the pan cool on the stove.