1906 Louis' Mixed Drinks with Hints for the Care & Serving of Wines by Louis Muckensturm

jr LOUIS* MIXED DRJNKS

CHERRY BOUNCE

Mash the cherries well and strain through a cheese-cloth. To each gallon of juice add one-half a gallon of water. Boil as long as any sciim rises, then to every gallon add one and one-half pounds of sugar, more or less, according to the cherries and to the taste. Boil and skim as before. When cold add to each quart of juice a pint of brandy or whiskey. CHERRY BRANDY OR RUM<^ Place five poimds of wild cherries in a wooden bucket, and add one-half a gallon of maple syrup. Let ferment for three days, then strain through cheese-cloth, put in a five-gallon jug, and add four gallons of California brandy. The older it gets the better and stronger it will be. The same for cherry rum, only use Medford rum instead of brandy.

107

s