How Do You Make Cherry Bounce Moonshine

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If you are looking for a great adult beverage that you can give as a gift, take to a party or just sip on at home, look no further than this popular recipe for Crock-Pot Cherry Pie Moonshine! With just 4 ingredients you can easily make this flavored alcoholic beverage at home right in your slow cooker!

How Do You Make Cherry Bounce Moonshine

Slow Cooker Cherry Pie Moonshine

I love sipping on a glass of this cherry pie moonshine after a long hot summer day. I add some ice to a cocktail glass and pour some of the cherry flavored moonshine over the ice and just sip away while relaxing on the front porch.

Because this recipe uses canned cherries you can easily make this adult beverage any time of the year.

Give yourself plenty of time to make this because for the best flavor profile you are going to want to let the slow cooker cherry moonshine sit and rest for several weeks. This allows the cherry flavor to really infiltrate the alcohol and let things mellow just a bit.

Don’t get me wrong though, this is a potent drink! As I mentioned, it is great straight up over ice but you can also add it to cocktails for mixed drinks. Basically any recipe that calls for vodka and would be good with a cherry flavor will work!

I found the cans of  Cherries in Heavy Syrup in by the pie fillings section of the grocery store. Not every store carries this and it took a couple of stores before I found them. The cherry juice was another issue in finding it. I finally found an organic cherry juice.

If you make your own juices and can your own fruit, that would work too.

Grain alcohol is sold locally as Everclear. It is 190 proof and carries quite the punch. If you choose not to use grain alcohol you can use vodka instead. The taste is pretty similar and vodka does not have quite as much proof.

You can drink this Cherry Pie Moonshine immediately, or allow it to sit in the refrigerator or on a shelf for 2 or more weeks. The longer it sits, the better the flavor.

Strain out the cherries before you drink it…but do not throw them away! The cherries will have a high alcohol content and are tasty! It is shelf stable so there is no need to seal the canning jars or worry about the liquid going bad.

This is one of those recipes that is fun to make and bring to a gathering. It is an adult beverage so drink responsibly!

How Do You Make Cherry Bounce Moonshine How Do You Make Cherry Bounce Moonshine

Check out these slow cooker moonshine recipes too!

How Do You Make Cherry Bounce Moonshine
Make this yummy adult cocktail beverage in your slow cooker and sip away on it over ice or mixed into mixed drinks. This cherry pie moonshine is strong, sweet and fully of cherry flavor!

  • Add the canned cherries (with juice from the cans), sugar and cherry juice to a 6 quart or larger slow cooker and briefly stir.
  • Cover and cook on LOW for 1 to 2 hours or until all of the sugar is dissolved and the liquid is hot.
  • Turn slow cooker off and allow the mixture to cool to room temperature.
  • Once cooled, pour in the grain alcohol (or vodka if using) and stir to combine.
  • Ladle cherry pie moonshine into three (3) clean quart sized canning jars. Placing the lids and canning jar rings on the jars just until finger tight.
  • Moonshine can be drunk right away but the flavor is better if stored in a dark cool place for 2 or more weeks.

This recipe makes about 3 quarts of moonshine with about 64 shot sized servings.
Calories: 77kcal | Carbohydrates: 7g | Protein: 0.1g | Fat: 0.02g | Saturated Fat: 0.005g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 41mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 25IU | Vitamin C: 0.8mg | Calcium: 1mg | Iron: 0.2mg Rate the recipe and then let us know how it was! How Do You Make Cherry Bounce Moonshine

Instant Pot Cherry Pie Moonshine

This post includes a recipe for alcohol. Drink responsibly. Sparkles to Sprinkles and it’s authors are not responsible for the actions of our readers should they choose to make this recipe and consume it. Please drink responsibly.

4 Simple ingredients are all you need for this outstanding Instant Pot Cherry Pie Moonshine. Move over apple pie moonshine, there is a new deputy in town!  Sweet, easy to make and the perfect Valentine’s Day or summer inspired moonshine to serve your guests. 

How Do You Make Cherry Bounce Moonshine

No, you are not making illegal moonshine as you see on television, this is a safe and legal way to combine alcohols for a more enriched drink. Cherry pie moonshine is a strong drink, so sip light or use it as a base for your mixed drinks. One thing I know for sure, even not being a big drinker, I still gravitate towards a few sips of this sweet creation. 

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Easy Instant Pot Cherry Pie Moonshine 

My Instant Pot Apple Pie Moonshine was such a big hit that I knew I needed to make Instant Pot Cherry Pie Moonshine for all of the cherry pie lovers.  Now that I have made this delicious Instant Pot Cherry Pie Moonshine, I can not decide which one is my favorite. I think depending on the season will depend on what I am looking for. 

For winter and fall, I will probably make a lot of apple pie moonshine. Then in the spring and summer months reach for a sweeter mix, the cherry pie moonshine. 

Please remember when using Grain Alcohol there is risk involved if you do not allow your moonshine to cool before pouring in the grain alcohol.  Grain alcohol is highly flammable and should never be warmed. This is one area you have to really watch when dealing with making moonshine. 

How Do You Make Cherry Bounce Moonshine

What is Cherry Pie Moonshine 

A fun twist to the classic moonshine (legal) that you might know and love. Instant Pot cherry pie moonshine is made with a tart cherry juice and some dark cherries in heavy syrup. This is what gives this moonshine the rich and vibrant cherry flavor in every single sip. 

With the mix of juice, dark cherries, sugar and Everclear, you can make a homemade version of your favorite flavored moonshine. This moonshine makes an outstanding gift for someone who enjoys a drink every now and again. Just pour in a mason jar, add label and ribbon and there you have it. 

How Do You Make Cherry Bounce Moonshine

How to Use Cherry Pie Moonshine As A Base to Drink 

Don’t want to drink it straight? I don’t blame you, moonshine is STRONG! Diluting it down and using the cherry as a base is a great way to enjoy the flavors in a more mellow way. 

Serve Cherry Pie Moonshine With 

  • Ginger ale 
  • Tonic Water 
  • Sprite or 7Up
  • Or any other fizzy drink that has carbonation. 

You might even enjoy the flavors of a Coke and moonshine blend, to give it a similar taste to a hard cherry Coke. 

Cherry Bounce Recipe

Preserve your fresh cherries in whiskey (or other alcohol) for a delicious year-round treat — this homemade cherry bounce recipe is perfect for drinking (or baking!).

How Do You Make Cherry Bounce Moonshine

It’s no secret that I love cherries.  They’re my favorite fruit, and it just isn’t summer without baking and sharing some new recipes with fresh cherries.

Previous years cherry recipes have included:

This year, however, we’re doing something a little different.

Instead of baking with our cherries, we’ll be drinking them.  And you’ll have to be patient – the longer this recipe sits, the better it is.  (We’re talking months, not days.)

Since it’s cherry season now, it’s the perfect time to make a few batches of cherry bounce – and store them away for holiday gifts come December!

How Do You Make Cherry Bounce Moonshine

A George Washington Recipe

  • Apparently, Cherry Bounce was one of George Washington’s favorite liquors.
  • Some think original George Washington recipe calls for brandy, but since he was one of the largest producers of whiskey in the United States, many suggest he used whiskey instead.

How to Make Cherry Moonshine

This blog provides information for educational purposes only. Read our complete summary for more info.

Cherry Moonshine Recipe

Before we get started, a reminder: Distilling alcohol is illegal without a federal fuel alcohol or distilled spirit plant permit as well as relevant state permits.

Our distillation equipment is designed for legal uses only and the information in this article is for educational purposes only.

Please read our complete legal summary for more information on the legalities of distillation.

This cherry moonshine recipe was created with the goal of having loads of cherry flavor. It has great versatility and we found it can complement many different cocktails. We started with the basic cherry moonshine recipe (made with Ole Smoky Moonshine) and then took the cherry shine to the next level with our amazing recipe variations as well as our mixed cocktails.

  • When we tested this recipe we used Ole Smoky Moonshine.
  • Ingredients: 
  • • 1 pound of fresh red cherries. • ½ cup of cherry juice• 1 cup sugar
  • • 750 ml of Ole Smoky Moonshine (Everclear or vodka are good substitutions)
  • Cherry Simple Syrup

• ½ cup water • Mason Jars• Large Bowl • Potato Masher

  • We added1 cup of sugar, ½ cup water,  and ½ cup cherry juice into saucepan on medium heat. 
  • We let the sugar dissolve and reduced until we had a syrup consistency. 
  • We removed it from the heat, let it cool, and then transferred the syrup into a mason jar.

Add The “Moonshine”

  • We placed the cherries in a large bowl. 
  • We then smashed the cherries with a potato masher.  At that point we picked out all of the seeds.
  • We then added the simple syrup, Ole Smoky Moonshine, and cherry juice into the bowl of cherries.
  • We Mix everything until well combined. 
  • We then transferred the contents of the bowl evenly between individual mason jars. We made sure that the cherries were evenly distributed between the jars. 
  • We then placed the jars in the refrigerator for at least a week.
  • We have found the longer you let the moonshine infuse the better it tastes.

Moonshine Cocktail Recipe Ideas

Cherry “Moonshine” Limeade


  • 3 oz limeade
  • 3 oz sprite or lemon lime soda 
  • 1 oz fresh squeezed lime juce
  • 2 oz of the cherry moonshine made from Ole Smoky
  • Ice Cubes 
  • Lime Slices
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We wanted to be fancy and garnished this with a lime slice and muddled cherries.

Cherry Pie Moonshine Shot


  • 1 oz  Of the cheery moonshine made from Ole Smoky 
  • 1 oz Vanilla Vodka
  • .5 oz of almond simple syrup
  • 1 oz whipped cream 

We topped this with whipped cream and one cherry.

Delicious Cherry Moonshine Recipe
– HowtoMoonshine

Get a delicious spirit with just the right kick with our cherry moonshine recipe. 

Sometimes life really is just a bowl of cherries. This is certainly the case when you discover cherry moonshine. This delicious combination of your favorite fruit with the kick of moonshine to get a delicious spirit that is the perfect treat all year round. 

When many hear the term ‘cherry moonshine recipe’ the first thing that often comes to mind is a fruit-based mash fermented into moonshine. While this is certainly a possibility, there is a simpler way to combine the taste of cherries with the kick of moonshine.

A New Take on a Traditional Pastime 

Moonshine is certainly not a new pastime. In fact, the craft of moonshining started in the United States well before the United States was even a country. The act of fermenting both food and drink was not a new concept when pioneers first come over to what is now known as the United States. 

Farmers, especially those in grain producing states, would ferment their excess grain rather than see it go to waste. They soon discovered that their corn was worth far more once it was fermented and distilled into whiskey. (Chances are the farmers also enjoyed this product more than corn!) 

How do you Make Moonshine? 

Making moonshine is a simple three part process. You need to create fermentable sugars, ferment them into alcohol and then distill the alcohol. The first step of the moonshine process requires making fermentable sugars. Often this was achieved by heating grain and converting it into sugar. However, moonshine is also often made with a fruit mash. 

Check out the Top 5 Fruit Mash Recipes

How to Make Cherry Bounce

Making cherry bounce

Normally we provide a story along with our colonial-inspired drink recipe, but for today’s #ASinAndASecret, we’re going to dive into the history of cherry bounce.

Last July, the staff of Historic London Town and Gardens began making cherry bounce in our reconstructed colonial village. Cherry Bounce is a cordial with cherries (of course!), brandy, sugar, and spices. It was a popular drink during the colonial period.

Look at all that sugar over those cherries!

Why is the drink called a “Bounce”? Foodways historian Joyce White writes, “The drink known as bounce usually refers to a mixture of brandy and sweetened cherry juice. The earliest reference for Cherry Bounce dates to 1693 and is found in W.

Robertson Phraseologia Generalis (new ed.) 369, where it is referred to as a ‘mingled [mixed] drink’ called ‘cherrybouncer.’” White believes the word “bounce” is a “colloquialism for cherry brandy.

” She theorizes that it was renamed bounce as it might have been “sold without the required duty.”

  • Stirring it up!
  • Mount Vernon writes that cherry bounce was “among the few recipes known to have been used by the Washington family…” They go on to say, “It seems to have been such a favorite of General Washington’s that he packed a ‘Canteen’ of it, along with Madeira and port, for a trip west across the Allegheny Mountains in September 1784.”
  • In fact, Martha Washington had her own recipe “to make excellent cherry bounce.” Her recipe is as follows:

“Extract the juice of 20 pounds well ripen’d Morrella cherrys. Add to this 10 quarts of old French brandy and sweeten it with White sugar to your taste. To 5 gallons of this mixture add one ounce of spice such as cinnamon, cloves, nutmegs of each an Equal quantity slightly bruis’d and a pint and half of cherry kirnels that have been gently broken in a mortar. After the liquor has fermented let it stand close-topped for a month or six weeks then bottle it, remembering to put a lump of Loaf Sugar into each bottle.” – Martha Washington

The recipe is from Martha Washington’s papers, date unknown. Original courtesy of Stewart P., Cameron B., and Brian H. McCaw.

Looking good!

Our version is similar to hers, although slightly more stripped down. We mixed (and a bit mashed) the cherries with sugar and then enough brandy to cover them. We kept the mixture in a cool, dark place for the past two months, although you can do it longer or shorter, and stirred it on occasion.

Our Cherry Bounce Recipe:

  • 2 pounds cherry
  • Sugar
  • Cheap brandy
  • Large sealable jar
  1. Take 2 pounds of cherries, halve them, and take out the pits.

  2. Mash the cherries with a wooden spoon and sprinkle a liberal quantity of sugar over them to aid with the maceration of the cherries.

  3. Put the cherries and sugar mixture in a large sealable jar.

  4. Pour cheap brandy over them, use enough to cover all the cherries.

  5. Make sure cherries pressed against the side of the jar aren’t trapping any air in the mixture – stir it well before lightly tapping the jar on any surface to get rid of any remaining air.

  6. Store it in a cool dark place and give it a stir every few days.

  7. Wait at least 2 weeks (more is preferable – we waited 4) and decant the cherries.

  8. Pour the mixture through a strainer, ensuring that you capture all the liquid in a bowl.

  9. Store the brandied cherries in the freezer and enjoy on ice cream or in drinks.

  10. Pour the bowl of Cherry Bounce (the brandy cherry cordial) into a bottle and enjoy!

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In mid-September, we decanted the bounce. The cherries definitely have a kick! If you make cherry bounce, it’s recommended to enjoy small glasses of it at room temperature. Anything leftover can be stored in the refrigerator.

Cherry Wine Recipe from Hannah Glasse’s The Art of Cookery

Yum! Would you drink it? Try and tell us what you think! Email us at [email protected].

Homemade Cherry Moonshine (Classic Cherry Brew)

We have a new recipe at

We are trying to post few new recipes every week.

In France and Germany cherry moonshine is called Kirshwasser, which literally means “cherry water”. This beverage with potency of 38-43% is referred to a brandy type. It is produced by distilling fermented berries with pits. With enough cherries you can easily make homemade Kirshwasser. We’ll look over two tested recipes.

You should use only fresh and ripe cherries of any variety. Preferably they should be as sweet as possible, as this will increase the amount of the final product. If your berries are sour, I recommend using second recipe. Otherwise, the result will be disappointing.

You can make cherry moonshine both with seeds or without them. Seeds add light almond aroma to the beverage, but it might be not for everyone.

  • Real brandy contains neither yeast nor sugar.Ingredients:
  • • Cherries – 33 lbs/15 kg
  • • Water – 1.3 gl/5 liters

Remove leaves and stems from unwashed cherries. There are wild yeasts on the surface of cherries. Thanks to them the must will ferment.

Mash cherries until you get a homogenous mass. Extract pits (optional).

Tie up the bottleneck with gauze and leave the container in a dark place with room temperature. Once a day stir it by hands or a clean wooden spoon.

After 2-4 days there will be foaming on the surface and sour smell. You’ll also hear a hissing sound. It’s now time to pour the must into a fermentation container, add water, stir it up, and install a water seal.

Leave the container in a dark place with a temperature of 64.4-77°F/18-25°C . After 20-40 days the cherry brew will get brighter, become sour, and there will be sediment at the bottom.

This means that it’s ready for the distillation.

Filter the brew through gauze, then pour it into a distillatory vessel of a moonshine still.

During the first distillation draw off 150 ml of “heads.” Finish the distillation while the potency drops below 35 degrees.

Dilute the obtained raw alcohol with water up to 20 degrees and distill it again, drawing off first 50 ml. Finish drawing off the main product after the potency drops below 40 degrees.

Dilute the cherry moonshine with water until gaining preferred potency (usually 40-45%). The yield depends on sugariness of berries.

You can improve the taste by maturing the beverage in an oak barrel, but the recipe for real Kirshwasser doesn’t include this technique. The distillate is just aged in glass bottles or ceramic vessels.

Cherry bounce

Cherry Bounce is a type of liqueur made by infusing brandy with sour Morello cherries and sugar.[1] Some recipes use rum, whiskey or vodka instead of brandy.

Origins and etymology

The English hamlet of Frithsden claims to have originated the Cherry Bounce.

[2] A lane leading off the Old High Street in nearby Hemel Hempstead is named Cherry Bounce and is shown having had this name in maps dating back to the early 19th century.

The drink, however, is at least a century older. “Cherrybounce” is recorded as an individual's nickname in a House of Lords report in 1670.[3]

The name of the drink may derive from an 18th century definition of the term bounce which meant a “sharp blow”. The name of the drink would thus impart a meaning similar to the modern term “shot”.[4]

Preparation and history

Early English recipes called for the use of brandy, while later recipes introduced substitutions for both the alcohol and sweetener used.[5]

The liqueur, which is popular in parts of the United States, also has a long history there. A recipe for it was found among the papers of Martha Washington.

This recipe called for whiskey and is said to have been one of George Washington's favorite drinks.

[6] The moonshine producer Amos Owens, known as the “Cherry Bounce King”, famously purchased land on Cherry Mountain, North Carolina where he distilled Cherry Bounce in large volumes until around 1900.[7]

See also

  • Cherry juice


  1. ^ “Cherry Bounce”. George Washington's Mount Vernon. Retrieved 2020-11-15.
  2. ^ Doris Jones-Baker: The Folklore of Hertfordshire; 1977. ISBN 0-87471-925-9
  3. ^ anon., A case of assault against the Duke of Ormond, recorded in the House of Lords, Calendar, 1670-1, Eighth Report of the Royal Commission on Historical Manuscripts, Appendix L, p. 156, George Edward Eyre and William Spottiswoode, Printers to Her Majesty, 1881.
  4. ^ Barrow, Cathy (June 6, 2015). “When the stone-fruit season is this good, here's how to take advantage”. The Washington Post.
  5. ^ “Blame It on the Cherry Bounce”. Food & Wine. Retrieved 2020-11-15.
  6. ^ anon., Hoecakes & Hospitality: Cooking With Martha Washington. 2011 exhibition at George Washington's Mount Vernon
  7. ^ “”Cherry Bounce King,” Amos Owens | NC DNCR”. Retrieved 2020-11-15.

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