Booze-free and boozy versions of a historic holiday staple
Psst: A holiday gift idea for you:
How about combining a copy of The Fermentation Oracle with a class or meditation? You can take 20% off both with the code ORACLE (the code for the book discount only works on Storey’s website, not on that other big box one).
If you’re looking for another read or listen as you mix up your cherry bounce, check out my interview with Wisconsin Public Radio from last week.
Cherry Bounce
I adore cherry-flavored things: And preserving cherries when they’re in season during the summer means I can enjoy their deep red hue and rich flavor when it’s cold out and I’m particularly in the mood for that.
Drinking cherry bounce, to me, tastes like being wrapped in a heavy- to medium-weight red velvet cape then relaxing on a slightly overstuffed couch (remember my synesthesia? This is an example of that in action).
I’m not the only one who loves it: The drink has actually been around, and enjoyed, for centuries in the US. Traditionally made with brandy, I made a nonalcoholic version while writing my last book: And I love it just as much as the boozy one.
Grab the last of those cherries from the grocery store, and you can have this drink ready just in time for holiday meals.
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