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- Wash and stem cherries. Crush them between your fingers. Pour the rum over them and let them stand 1 week. Stir them every day. After 1 week, strain them into a bottle or possibly screwtop jar which has been rinsed with boiling water.
- Measure the juice, and add in sugar in proportion - for every gallon (see Sue's note) of juice, add in 3/4 pound brown sugar. Allow the Bounce to stand 6 weeks before serving. I keep it in the refrigerator, it is very nice cool or possibly poured over ice cubes.
- Sue's note - as written in the cookbook, it does say "for every gallon" - perhaps they meant qt
- Author: Peter G. Rose
