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Liqueur

Homemade cherry liqueur needs some help...

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Homemade cherry liqueur needs some help...

buzzardbreath | Oct 15, 2012 10:01 AM

During the Summer of 2010, I made a gallon of cherry bounce (a Southern cherry liqueur) following a recipe of cherries, whiskey, and sugar. As directed, I let it sit for 6 months, then I strained and bottled it, and let it mature. After almost 2 years, it is now extremely smooth, but it has a slight "cough medicine"/raisiny flavor undertone. Is there anything I can add that will tone it down, or is that flavor characteristic normal? Thanks in advance...:-)

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