Cherry Bounce

The Mix

Batch Recipe: Makes approx. 25 servings 

• 8 pounds cherries 
• 4 cups VHW Port Cask Finished Whisky
• 1 ½ cups granulated sugar 
• ½ nutmeg piece, grated  
• 2 Tbs cloves 
• 1 Tablespoon ground cinnamon 
• Seltzer water 

Strain the juice of 8 pounds of cherries into a large container.  Muddle ¾ of the whole cherries to extract more juice, and add the ¼ remaining whole cherries to the juice (muddled cherries may be discarded). 

Combine Port Cask Finished Virginia-Highland Whisky, cherry juice, and granulated sugar.  Add grated nutmeg, cloves, and cinnamon and stir. Place in refrigerator and let cool. Serve over ice, topped with seltzer water.