Easy Classic Lemonade – Recipe

lemonade
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Lemonade (Still)

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

9

servings
Calories

100

kcal
Total time

5

minutes

How to make a classic Lemonade

Ingredients

  • 1.5 cup 1.5 Granulated Sugar

  • 1.5 cups 1.5 Lemon Juice

  • 6 cups 6 Water

  • Optional Ingredients
  • 1 tsp 1 Lemon Extract

Directions

  • Combine water, lemon juice, and sugar into a pitcher. Stir to combine.
  • If just lemon juice was used and no lemon oil was expressed from the rind. Consider adding lemon extract for extra flavor.
  • Cool the drink in the refrigerator and add ice right before serving.

Featured Video

Fresh Squeezed Lemon Juice Vs. Store Bought Lemon Juice

Fresh squeezed is always better than store-bought. Hands down. I’ve tried to find a store bought I like, I really have, and they all are too bitter or overly sour without being flavorful. The bitter ones taste like the whole fruit was ground up and strained. Which does add the valuable lemon oils from the zest but also adds the awful bitter pith. Others have an overly sour taste that natural lemon juice could never have while somehow being flavorless. Fresh squeeze is a lot more work but the quality of the flavor is miles better. If you plan on making a lot of juice maybe wear rubber gloves because all that lemon juice and oil does a number on your hands after a while.

Best Tools For Juicing Citrus

The best tool to use to get fresh squeezed is the squeezer that inverts the fruit instead of the one that has a ridged spiky thing that goes into the fruit. I really don’t know how else to describe it so here is a picture.

There are pros and cons to both. The juice from the squeeze tool tastes the best because a little oil from the rind is released too, but it’s the most labor-intensive. The kind with the ridged spike is easier to use but since no oil is released from the rind it is not as flavorful as the squeeze tool. This can be mitigated by adding a couple of drops of lemon essential oil.

American Style Lemonade vs. English & Australian Style Lemonade

Depending on your country, if you order a lemonade, what you get could be very different. In countries like the United States, India, and most of Asia lemonade is still, non-carbonated drink, primarily flavored with lemon juice. Actually that is lemonade in most counties with the exceptions to this being the UK and Australia. In the UK and Australia, lemonade is a clear carbonated drink primarily flavored with lemon oil. In the United States this is seen as a lemon flavored soda. In Italy, lemonade is a carbonated drink primarily flavored with lemon juice. Like San Pellegrino’s Limonata. Making the Italian style halfway between the American and UK style lemonades. These two primary styles are often distinguished as cloudy vs clear lemonade, but i prefer still vs carbonated. Not that any of this really matters unless you’re traveling or reading a recipe from a different country. First time I made a Pimm’s Cup I used American style lemonade, not really realizing it is a British cocktail and i should be using Sprite or 7up. Same goes for the shandy. Just something to keep in mind.

Is Lemonade Healthier Than Soda

No, not necessarily. The unhealthy part of soda is its high amount of sugar, and lemonade has just as much sugar as soda. Some store-bought lemonades have more sugar than a soda. For example an 8 oz Coke has 26g of sugar and here are the grams of sugar in some store-bought lemonades.

  • Simply Lemonade: 28g sugar, 11% lemon juice
  • Newman’s Own Lemonade: 25g sugar, %15 lemon juice
  • Minute Maid Lemonade: 17g sugar, 11% lemon juice
  • Tropicana Lemonade: 28g sugar, 10% lemon juice

The list goes on, but as you can see, lemonade is worse than a Coke in some cases because extra sugar is needed to offset the sourness of the lemons. You can also see a correlation between how much sugar is added and how much lemon juice a drink has. For comparison my recipe it is 16% lemon juice with 31g of sugar. Oh no, my recipe is the most unhealthy of all but it also has the most lemon juice. If you want healthy, drink water.

What Is The Best Lemonade Recipe Ratio?

A standard base ratio for making lemonade is:

  • 1 Part lemon juice
  • 1 Part sugar
  • 4 Parts water

This ratio results in a generally pleasing sweet-to-sour flavor and is similar to most other high-quality recipes. This ratio can be adjusted to make for lemonade that is either sweeter or more sour. Use the 1:1:4 ratio as a baseline. Some recipes that have less lemon juice will add granulated citric acid and lemon oil to make up for containing less juice as they try to save money. And this isn’t bad. Citric acid and lemon oil taste great together, but its still being done to get it close to the flavor of the 1:1:4 ratio.

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New York Sour – Original Recipe & History

New York Sour
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New York Sour

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

100

kcal
Total time

3

minutes

Learn how to make a classic New York Sour

Ingredients

  • 2/3 oz 2/3 Simple Syrup

  • 2/3 oz 2/3 Lemon Juice

  • 2 oz 2 Rye Whiskey

  • 1/2 oz 1/2 Red Wine

Directions

  • Technique: Saxe Soda Shake
  • Combine all ingredients into a cocktail shaker except for the red wine.
  • Add one medium or two small ice cubes to the cocktail shaker and shake until the ice fully melts.
  • Without a strainer, pour the chilled and aerated drink into a glass.
  • Top with a dry red wine.

Featured Video

The History Of The New York Sour

The oldest recipe for the New York Sour comes from H. O. Byron’s 1884 Book “The Modern Bartenders’ Guide.” Although he refers to it as the “Continental Sour.” The Recipe is:

  • 1/2 tsp sugar
  • 1/2 oz lemon Juice
  • 2 oz whiskey or other liquor
  • Shake, strain, and dash the top with claret

Byron’s recipe is too dry to float wine on top so the wine would simply mix in. The next appearance of the continental sour is from George Kappeler’s 1895 book Modern American Drinks. His recipe is a bit more open and only describes it as a sour topped with red wine. Depending on how sweet the sour cocktail is it would be possible to float a dry red wine on top. His Recipe is:

Make a plain sour of the desired liquor and top off with claret

Claret is the British term for Bordeaux or a blended Cabernet Sauvignon and Merlot. Not that it really matters. More importantly, the wine should be dry so that it will float on top of the sour. Also of interest is that the continental sour can be based on any sour with a float of wine. The preference seems to be toward whiskey, but the main quality is the addition of red wine at the end. This reminds me of the earliest versions of the Manhattan that could be any base spirit as long as it was mixed with Angostura bitters and sweet vermouth. Making these more of a style than a specific recipe. Within a decade, the Manhattan officially became just a whiskey cocktail, and by the early 1910s, the continental sour officially became just a whiskey cocktail along with its name changing to New York Sour.

The earliest use of the name New York Sour comes from the 1913 book “The Cocktail Book A Sideboard Manual for Gentlemen” by Fredrick Knowles. This is also a whiskey cocktail, but his recipe is impossible to float wine on top of because it has very little sugar. The recipe I am proving here is scaled to let the red wine float on top.

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French Wine Coca – Predacesor to Coca-Cola

French Wine Coca
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See how John Pemberton’s French Wine Coca

French Wine Coca

5 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

33

servings
Calories

90

kcal
Total time

1

hour 

John Pemberton’s French Wine Coca recipe

Ingredients

  • Kola Nut Extract
  • 5 g 5 Kola Nut

  • 30 g 30 Ethanol

  • Damiana Leaf Extract
  • 30 g 30 Damiana Leaf

  • 60 g 60 Ethanol

  • Cinchona Bark Extract
  • 5 g 5 Cinchona Bark

  • 30 g 30 Ethanol

  • Imitation Coca Leaf Extract
  • 45 g 45 Yerba Mate & Bay Leaf(imitation coca leaf Flavor mix)

  • 90 g 90 Ethanol

  • French Wine Coca Ingredients
  • 1 mL 1 Cinchona Extract

  • 0.5 mL 0.5 Kola Nut Extract

  • 40 mL 40 Damiana Leaf Extract

  • 80 mL 80 Imitation Coca Leaf Extract

  • 40 mL 40 Wild Cherry Bark Extract

  • 40 mL 40 Goldenseal Extract

  • 500 mg 500 Liquid Caffeine

  • 10 mL 10 Acid Phosphate

  • 80 mL 80 Simple Syrup

  • 750 mL 750 Red Wine

Directions

  • To make the extracts that can not be bought, Combine each plant and ethanol in four separate containers.French Wine Coca
  • Kola nut and ethanol, damiana leaf and ethanol, Cinchona Bark and ethanol, and yerba mate and bay leaf and ethanol. Let them infuse for 3 days.French Wine Coca
  • To make French Wine Coca, simply combine all the extracts, syrup, and red wine together.French Wine Coca

Recipe Video

Warning! Do Not Make This At Home!

I am a professional recreating this historically significant recipe for experimentation and preservation of the recipe. Some ingredients can be dangerous if misused and can kill you. No illicit substances were used to make this; one should always consult a doctor before taking anything medicinal or making any changes.

Pure ethanol is highly flammable and explosive. Exercise great caution and care anytime you are working with dangerous items.

How Coca Wine Became Coca-Cola

French Wine Coca taste like Christmas mulled wine. Not just any mulled wine either but a really good one. I would describe the flavor of French Wine Coca as brown spices, sweet green leaf, and floral. Depending on the wine used, it can add fruit, citrus, earth, etc. Skys the limit with the wine used as John Pemberton never specified a type to use beyond “Red Wine.” This may sound different from what Coca-Cola tastes like, but I can see the similarities, having tasted the two.

French Wine Coca and Coca-Cola are made of subtle flavors, and it’s hard to differentiate between individual or primary flavors. Coca-cola is a blend of lemon, orange, nutmeg, coriander, cinnamon, vanilla, and orange blossom essential oils, and these flavors imitate the medicinal extract flavors in French Wine Coca before the wine is added. It’s not a one-to-one match, but the similarities are strong. One of the strongest flavors in French Wine Coca is the Coca Leaf Extract.

The two primary flavors of Coca-Cola are vanilla and coca leaf. Coca leaf extract has a warm sweet herbal tea-like flavor. People hike the Andes and describe chewing on the coca leaf as bitter, but when extracted with ethanol and then diluted, the taste is soft and sweet. When transforming French Wine Coca into Coca-Cola, Pemberton preserved the herbal medical flavors by using essential oils, using a sizeable amount of coca leaf extract, and replacing the wine flavor with more of a cream soda vanilla flavor.

About John Pemberton, The Creator Of Coca-Cola

John Pemberton was born July 8, 1831, in Knoxville, Georgia. In 1850 he earned his medical degree from the now-defunct Southern Botanico-Medical College of Georgia. Pemberton was a Lieutenant Colonel for the former Confederate States Army during the American Civil War. After being wounded in the Battle of Columbus, Pemberton eventually became addicted to opiates and tried to cure his morphine addiction with stimulants. Returning from the war, Pemberton opened a pharmacy in Atlanta, Georgia. One of the medicinal drinks he sold was John Pemberton’s French Wine Coca, his version of the popular French Coca Wine, Vin Mariani. Pemberton’s French Wine Coca was sold as a cure-all panacea since it contained many different medicines.

In 1886 Atlanta enacted local alcohol prohibition, and Pemberton was forced to remove the wine from his French Wine Coca. He removed most of the medicines from the drink, except for the coca leaf extract, and set to make a new drink. He combined lemon, orange, nutmeg, coriander, cinnamon, vanilla, and orange blossom oils to create a new drink reminiscent of his French Wine Coca, and in doing so, he invented the “Cola” flavor. Unfortunately, Pemberton would not live to see Coca-Cola’s success. He soon after became sick with stomach cancer and sold the recipe to Asa Candler to pay for his painkiller addiction. John Pemberton died on August 16, 1888, at 57.

Imitation Coca Leaf Extract

Coca leaf is illegal where I live, but you can make imitation coca leaf extract with yerba mate and bay leaf. I have heard of using the ratio of yerba mate to bay leaf is 2/3 yerba mate with 1/3 bay leaf by weight. The extract is a 2:1 ratio of ethanol to plant. So for 120 grams of ethanol, use 60 grams of plant material. The 60 grams of plant material will comprise 40 grams of yerba mate with 20 grams of bay leaf.

What Is B.S. Color?

One of the ingredients I couldn’t figure out was what “B.S Color” was. The best guesses I could come to was burnt sugar and beet sugar color. I was unsure which it was, so I left it out. Burnt sugar sounds highly probable, but in other parts of his book, he refers to that dye as Brown Carmel color. It would be odd for him to use a different name on this one recipe. Beet sugar sounds good too, but again, I can’t know for sure. Seeing that it is just dye and offers no flavor, I figured it was best not to guess and not include it.

American Soda Fountain Culture And Medicine in the 19th Century

19th-century soda fountains were above and beyond anything most could imagine today. Using many of the same tools American saloons used to create cocktails, soda fountain drinks were expertly crafted and creative drinks. Soda fountains were the domain of pharmacists, and how many Americans filled prescriptions. Remember, pharmacists are chemists with knowledge of how to extract medicine and flavors from any herb, bark, or leaf and access to some of the most exotic plants in the world. They were not limited to manufactured bottles of alcohol, and a 19th-century pharmacist could run circles around most bartenders. Its parallel evolution alongside the pharmaceutical soda fountain created the unique American-style saloon. Soda fountains were shaking drinks before bars were. Shaking drinks predates the United States and was a common method for doctors and pharmacists to mix medicines in the 17th century. Here is a 1690s recipe for a treatment that clears the lungs that uses harts-horn, soda water, lemon juice, and syrup and is prepared by shaking. Not to say they invented the Boston Shaker, but the technique well predates American bars. The catalyst for this rapid evolution of bars and soda fountains was the invention of mechanically and locally manufactured carbonated water.

Sparkling mineral water was considered a healthy drink for its mineral content and alluring natural carbonation. But it could only be bottled at the source, and shipping was expensive. Even artificially manufactured soda water from companies like Schweppes was still costly to ship. That changed in 1832 when John Matthews invented a tank small enough to economically make soda water and fit under a bar. In just a few years, hundreds of his tanks were in New York alone. Pharmacies became a great place to get a refreshing medicated drink. Opium and chocolate were a popular combination. Absinthe originated as tapeworm medication. Angostura bitters were used to “clean the blood,” malaria, etc. Gin began as a kidney medication. Juniper berry extract is still used today for regulating renal function. Taverns and soda fountains shared many similarities and influenced each other over the next few decades. Pharmaceutical extracts became common at the bar, and cocktail tools and techniques became common at soda fountains. Soda fountains and bars found themselves in competition for patrons. Bars got you drunk, and soda fountains got you high.

However, things started to get out of hand toward the end of the 19th century. America’s drug and alcohol problems got severe. The temperance movement was gaining speed, and the federal government took notice of soda shops getting people hooked on narcotics. In 1906 the Pure Food and Drug Act was passed, and the FDA was created, with its first job being the removal of narcotics in everyday food and drinks. January 16, 1919, the 18th Amendment was ratified, and recreational drinking was made illegal in the US. The passing of the Pure Food and Drug Act in 1906 killed the classic soda fountain. Pharmacists no longer profited from sodas since they could no longer add medication to their drinks, and pills were becoming more and more mass-produced. Pills were easier to sell with higher profit margins, so the soda fountains businesses were sold, and the decline began. Thus ending the classic soda fountain era. For more information, please check out Darcy O’Neil’s book “Fix the Pumps.”

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Orgeat Lemonade Soda – Recipe & History

Orgeat Lemonade Soda
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Orgeat Lemonade Soda

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

100

kcal
Total time

3

minutes

How to make a classic Sparkling Orgeat Lemonade

Ingredients

  • 1.5 oz 1.5 Lemon Juice

  • 1/2 oz 1/2 Simple Syrup

  • 1 oz 1 Orgeat

  • 8 oz 8 Soda Water

Directions

  • Technique: Saxe Soda Shake
  • Combine all ingredients into a cocktail shaker except for the soda water.
  • Add one medium or two small ice cubes to the cocktail shaker and shake until the ice fully melts.
  • Without a strainer, pour the chilled and aerated drink into a glass.
  • Top with soda water.

Featured Video

What Does The Orgeat Lemonade Taste Like?

The orgeat lemonade is a fantastic drink. The orgeat syrup adds a sweetness that offsets the tartness of the lemonade and gives it a wonderful nutty cherry flavor. Orgeat lemonade has been popular for almost 200 years and for good reason. It enhances the lemonade and makes for a drink that is more than the sum of its parts.

History Of The Orgeat Lemonade.

The oldest orgeat lemonade recipe I can find comes from the 1862 book “The Bartenders Guide” by Jerry Thomas. Listed as a temperance drink and has both a still water version and a sparking water soda version. Presently the orgeat lemonade is called a mocktail, but in the past, it was simply seen as a drink or soda. I personally hate the term mocktail because it’s clear alcoholics invented it. A Coke without rum is not a mocktail. It’s a soda. A person drinking orange juice is not drinking a mixer. They are drinking orange juice. When your only tool is a hammer, everything looks like a nail, and the term mocktail is an example of that. The oldest reference I found to an orgeat lemonade comes from an 1820 issue of “The Dublin Magazine,” where the author describes how a hotel he stayed at in Paris, France served orgeat lemonades. I wouldn’t be surprised if this drink originated in France, as orgeat (and later grenadine) was wildly popular in France during the 19th century and added to many drinks.

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Orgeat Lemonade – Recipe & History

Orgeat lemonade
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Orgeat Lemonade

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

100

kcal
Total time

3

minutes

Learn how to make the 1862 Orgeat Lemonade

Ingredients

  • 1.5 oz 1.5 Lemon Juice

  • 1/2 oz 1/2 Simple Syrup

  • 1 oz 1 Orgeat

  • 8 oz 8 Water

Directions

  • Technique: Tiki Dirty Pour
  • Combine all ingredients into a shaker with crushed ice.
  • Vigorously shake for 10 seconds.
  • Dirty pour the whole shaker into a glass. Crushed ice and all.

Featured Video

What Does The Orgeat Lemonade Taste Like?

The orgeat lemonade is a fantastic drink. The orgeat syrup adds a sweetness that offsets the tartness of the lemonade and gives it a wonderful nutty cherry flavor. Orgeat lemonade has been popular for almost 200 years and for good reason. It enhances the lemonade and makes for a drink that is more than the sum of its parts.

History Of The Orgeat Lemonade.

The oldest orgeat lemonade recipe I can find comes from the 1862 book “The Bartenders Guide” by Jerry Thomas. Listed as a temperance drink and has both a still water version and a sparking water soda version. Presently the orgeat lemonade is called a mocktail, but in the past, it was simply seen as a drink or soda. I personally hate the term mocktail because it’s clear alcoholics invented it. A Coke without rum is not a mocktail. It’s a soda. A person drinking orange juice is not drinking a mixer. They are drinking orange juice. When your only tool is a hammer, everything looks like a nail, and the term mocktail is an example of that. The oldest reference I found to an orgeat lemonade comes from an 1820 issue of “The Dublin Magazine,” where the author describes how a hotel he stayed at in Paris, France served orgeat lemonades. I wouldn’t be surprised if this drink originated in France, as orgeat (and later grenadine) was wildly popular in France during the 19th century and added to many drinks.

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Cherry Bounce – Cherry Juice Recipe

Cherry Bounce (Juice)
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Cherry Bounce (Cherry Juice Recipe)

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

25

servings
Calories

300

kcal
Total time

0

minutes

How to make a delicious Cherry Bounce.

Ingredients

  • 12 cups 12 Tart Cherry Juice

  • 1 bottle 1 100 Proof Apple Brandy

  • 6 cups 6 Simple Syrup/Sugar

  • 1 whole 1 Cinnamon Stick

  • 4 whole 4 Cloves

  • 1 tbsp 1 Bitter Almond Extract

  • 2 tbsp 2 Vanilla Extract

Directions

  • Technique: Infusion
  • To a bottle of high-proof apple brandy, add a cinnamon stick, cloves, vanilla extract, and bitter almond extract. Let this sit for 24 to 48 hours.
  • Strain spices out of the brandy and mix the apple brandy with cherry juice and sugar. Serve.

Featured Video

What Is Cherry Bounce?

Traditional Cherry Bounce appears to be the sweetened alcoholic liqueur infused with tart cherries. It takes around six months to make brandied cherries, so simultaneously, a quicker cherry bounce recipe existed for mixing brandy and cherry juice. According to the Routledge Dictionary of Historical Slang, the earliest known reference to Cherry Bounce comes from the 1693 Robertson’s Phraseologia Generalis. In Robertson’s Phraseologia Generalis (A Latin text on general English phrases), the drink is referred to as “Cherry-Bouncer” and only mentioned it as a mixed drink. The next mention of it comes from the George Washington family. A recipe for cherry bounce was found in a stack of Martha Washingtons’ papers written on George Washingtons’ watermarked stationery. The recipe was in neither George nor Martha’s handwriting, and it is unknown who wrote it. The recipe is as follows:

“To Make Excellent Cherry Bounce. Extract the juice of 20 pounds well ripend 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 and Nutmegs of each an Equal quantity slightly bruisd 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-stoped for a month or six weeks then bottle it remembering to put a lump of Loaf Sugar into each bottle.”

During the 19th century, a few drinks and cookbooks mention cherry bounce but not many. Some books state to sweeten the cherry liqueur, and others say to mix cherry juice with spices and brandy. Not to say all recipes adhered to this structure, but the trend I noticed was cherry bounce recipes made from the cherry-infused liqueur only sweetened the liqueur, and recipes that called for mixing cherry juice, sugar, and brandy also added spices. I don’t know if there was a reason for that, but that was consistent. One of the best recipes for a cherry bounce comes from the 1892 Encyclopaedia of Practical Cookery. The author provides both an infused recipe and a cherry juice recipe that also sticks to the trend of only spicing the cherry juice. The recipe below is the cherry liqueur recipe from that book.

Does Cherry Bounce Need To Be Refrigerated?

It depends on which recipe you make whether cherry bounce needs to be refrigerated. Cherry bounce made with juice should be refrigerated. While it does have alcohol in it, it’s not enough to stop the growth of bacteria. If it’s the cherry infusion recipe, it does not need to be refrigerated while it soaks, so long as the cherries are fully submerged. Every old recipe I have found for a cherry bounce that uses the infusion method does not refrigerate them, but if you have a refrigerator, why not use it? Home refrigeration started becoming common in the 1930s, so while it wasn’t an option for many folks making cherry bounce in the 19th century, it is for you. And keeping it in the fridge takes the worry out of storing it. There is no downside to keeping it in the refrigerator.

Two Different Ways To Make Cherry Bounce.

This is the quicker cherry juice recipe for making cherry bounce. If you want the brandied cherry infusion recipe, you can find that one here.

I first heard of cherry bounce from a website saying it was George Washington’s favorite drink. After researching the drink a bit, I kept coming across two different ways of making the same drink. One recipe would add cherry juice to brandy, sugar, and spices; the other was to make brandied cherries and drink the sweetened liqueur. I was trying to decide which was the right way to make it. Still, after a bit of reading and checking my sources, I believe both ways are correct—the Encyclopaedia of Practical Cookery by Theodore Garrett list both methods as ways of making cherry bounce. The 7-volume Encyclopaedia of Practical Cookery is a very high-quality resource. It is such a well-written, thorough, and culinarily educated book that I will take it for its word.

I get the impression the liqueur version is the older of the two and was invented out of a desire not to waste the boozy juice left over from preserving cherries. The juicing method was developed as a quick way to make the drink without waiting six months and make a more drinkable version of it. If you want to compare the two, the one made with cherry juice is fruiter and much easier to drink. The infused version is more like a cherry old-fashioned.

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Cherry Bounce – Cherry Infusion Recipe

Cherry Bounce (Infusion)
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Cherry Bounce (Infusion Recipe)

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

120

kcal
Total time

3

minutes

How to make a traditional Cherry Bounce.

Ingredients

  • 2 oz 2 Cherry Bounce Liqueur

  • 1/2 oz 1/2 Simple Syrup/Sugar

  • Optional Spices

Directions

  • Technique: Simple Stir
  • Combine all ingredients in the mixing glass.
  • Add ice to the mixing glass.
  • Stir the ingredients for 10 – 15 seconds. Try to avoid over-diluting the drink.
  • Strain into a glass.

Featured Video

What Is Cherry Bounce?

Traditional Cherry Bounce appears to be the sweetened alcoholic liqueur infused with tart cherries. It takes around six months to make brandied cherries, so simultaneously, a quicker cherry bounce recipe existed for mixing brandy and cherry juice. According to the Routledge Dictionary of Historical Slang, the earliest known reference to Cherry Bounce comes from the 1693 Robertson’s Phraseologia Generalis. In Robertson’s Phraseologia Generalis (A Latin text on general English phrases), the drink is referred to as “Cherry-Bouncer” and only mentioned it as a mixed drink. The next mention of it comes from the George Washington family. A recipe for cherry bounce was found in a stack of Martha Washingtons’ papers written on George Washingtons’ watermarked stationery. The recipe was in neither George nor Martha’s handwriting, and it is unknown who wrote it. The recipe is as follows:

“To Make Excellent Cherry Bounce. Extract the juice of 20 pounds well ripend 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 and Nutmegs of each an Equal quantity slightly bruisd 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-stoped for a month or six weeks then bottle it remembering to put a lump of Loaf Sugar into each bottle.”

During the 19th century, a few drinks and cookbooks mention cherry bounce but not many. Some books state to sweeten the cherry liqueur, and others say to mix cherry juice with spices and brandy. Not to say all recipes adhered to this structure, but the trend I noticed was cherry bounce recipes made from the cherry-infused liqueur only sweetened the liqueur, and recipes that called for mixing cherry juice, sugar, and brandy also added spices. I don’t know if there was a reason for that, but that was consistent. One of the best recipes for a cherry bounce comes from the 1892 Encyclopaedia of Practical Cookery. The author provides both an infused recipe and a cherry juice recipe that also sticks to the trend of only spicing the cherry juice. The recipe below is the cherry liqueur recipe from that book.

Does Cherry Bounce Need To Be Refrigerated?

It depends on which recipe you make whether cherry bounce needs to be refrigerated. Cherry bounce made with juice should be refrigerated. While it does have alcohol in it, it’s not enough to stop the growth of bacteria. If it’s the cherry infusion recipe, it does not need to be refrigerated while it soaks, so long as the cherries are fully submerged. Every old recipe I have found for a cherry bounce that uses the infusion method does not refrigerate them, but if you have a refrigerator, why not use it? Home refrigeration started becoming common in the 1930s, so while it wasn’t an option for many folks making cherry bounce in the 19th century, it is for you. And keeping it in the fridge takes the worry out of storing it. There is no downside to keeping it in the refrigerator.

Two Different Ways To Make Cherry Bounce.

This is the 6-month-long whole cherry infusion recipe for making cherry bounce. If you want the cherry juice recipe, you can find that one here.

I first heard of cherry bounce from a website saying it was George Washington’s favorite drink. After researching the drink a bit, I kept coming across two different ways of making the same drink. One recipe would add cherry juice to brandy, sugar, and spices; the other was to make brandied cherries and drink the sweetened liqueur. I was trying to decide which was the right way to make it. Still, after a bit of reading and checking my sources, I believe both ways are correct—the Encyclopaedia of Practical Cookery by Theodore Garrett list both methods as ways of making cherry bounce. The 7-volume Encyclopaedia of Practical Cookery is a very high-quality resource. It is such a well-written, thorough, and culinarily educated book that I will take it for its word.

I get the impression the liqueur version is the older of the two and was invented out of a desire not to waste the boozy juice left over from preserving cherries. The juicing method was developed as a quick way to make the drink without waiting six months and make a more drinkable version of it. If you want to compare the two, the one made with cherry juice is fruiter and much easier to drink. The infused version is more like a cherry old-fashioned.

Recipe Resources

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Tom & Jerry Coffee – A Christmas Irish Coffee

Tom And Jerry Coffee
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Quick Step-By-Step Tom & Jerry Recipe Video

Tom & Jerry Coffee

5 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

300

kcal
Total time

3

minutes

How to make a Tom and Jerry Coffee

Ingredients

  • 1/2 oz 1/2 Simple Syrup

  • 1.5 oz 1.5 Brandy

  • 5 oz 5 Coffee

  • 1.5 oz 1.5 Tom and Jerry Batter

Directions

  • Technique: Build In Glass
  • Add simple syrup and spirit to a heat proof grass.tom and jerry coffee
  • Stir to combine and then add coffee.tom and jerry coffee
  • Float the Tom & Jerry batter on top.tom and jerry coffee

Recipe Video

What Does the Tom & Jerry Coffee Taste Like?

The Tom and Jerry Coffee is fantastic. It tastes like an Irish coffee and a pumpkin spice latte. It has a slight sweetness and a clear coffee flavor that is not covered up by syrups and sugar, with the Tom and Jerry Christmas spices coming through nicely. A classic Tom and Jerry is fantastic, but it is a taste I thought would pair well with coffee. The intent was to make an Irish coffee but replace the whipped cream top with Tom and Jerry batter. Think Irish coffee but with Christmas spice. If it is Tom & Jerry Batter you are looking for please read my article on The Improved 1860s Style Tom & Jerry Batter.

What Is Tom & Jerry Batter?

Tom and Jerry’s batter is an egg and Christmas spice flavored mousse. It’s pretty good and doesn’t need to be mixed into a drink. You can make it yourself, or Tom and Jerry batter can be bought in stores during the holiday season in the upper midwest, where the drink is still pretty popular. I used to publish the original recipe on this site. However, I now use an updated one that makes for a considerably better drink while still being very similar flavor-wise to the original. Most modern recipes include butter and heavy cream and are much denser and almost eggnog-like. Mine does not. If the recipe is true to the classic and lacks a heavy fat ingredient, then the problem they are stuck with is using just warm water or milk, as meringue can not be heated so violently and rapidly. These versions taste fine, but I found this one that uses hot water to taste the best. The aroma is better; it sips better and has a more cozy feel to it. At its core, Tom and Jerry Batter face the same issue all egg-based desserts face when heated. The risk of curdling.

Most desserts try to solve this problem by cooking in a water bath so the egg doesn’t get too hot, and the original 1862 recipe could only use warm water and not hot, or else it would curdle. Most modern recipes try to fix this by adding butter or heavy cream since a cooked protein will bond to fat before bonding to another protein or stick with warm water or milk. While this keeps the drink from curdling, it either completely changes the flavor and texture or makes for a weak old, tasting drink. The solution I am using is an old baker’s technique to add a small amount of thickened corn starch, similar to American-style custard. American custards, cream pies, cream fillings, etc., are cooked at rapid high heat like any other dessert and do not curdle. This solution fixes the issue of curdling and lets the drink gets heated to a good hot drinks temperature while maintaining the drink’s original flavor and texture.

Make This Improved Tom & Jerry Batter Recipe.

I tried to change the original recipe and its ratios as little as possible. The only changes I made were adding cornstarch as a stabilizer and reducing the sugar to a more balanced amount. If you do not add cornstarch, then DO NOT use hot water. Only use warmed water or milk as the rapid heat will curdle the egg and make the drink lumpy.

  • 6 Eggs
  • 1.5 cups (360 g) of sugar
  • 1 tbs (15 g) Cornstarch
  • 1 oz (30 mLs) gold rum
  • 1/2 tsp (2.5 g) ground cloves
  • 1/2 tsp (2.5 g) ground allspice
  • 1/2 tsp (2.5 g) ground cinnamon
  1. Combine cornstarch and an ounce of hot water, stir till the cornstarch is dissolved and the mixture is thick, then set aside.
  2. Separate the egg whites and yolks into two bowls.
  3. Add the sugar to the egg whites and using an electric mixer (you would be crazy to do this by hand) beat the eggs into a medium peak meringue.
  4. Once you are done beating, still using the electric mixer, slowly add the thickened wet corn starch. The cornstarch can only be added after you are done beating the meringue. The cornstarch prevents the meringue from cooking when you add hot water and curdling.
  5. In the second bowl with the egg yolks add the rum, ground cloves, cinnamon, and allspice. Using the electric mixer again beat the yolks till they become lighter in color and runny.
  6. Add the egg yolk mixture to the meringue and fold to combine.

If you would like to explore different fun ways to add flavor to your coffee, please check out this link for more coffee flavors.

Recipe Resources

NOTE: If what you are looking for is the Tom & Jerry Batter Recipe the link for that is here. Also, the video attached to this recipe below provides simple step-by-step instructions to make the batter and drink.

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Planter’s Punch #1 – Original 1878 Recipe

Planters Punch No1
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Planter’s Punch – 1878 Recipe

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: Jamaican
Servings

1

servings
Calories

300

kcal
ABV

11%

Total time

3

minutes

Make the oldest known planter’s punch recipe

Ingredients

  • 2/3 oz 2/3 Lemon Juice

  • 1.5 oz 1.5 Simple Syrup

  • 2 oz 2 Gold Rum

  • 3 oz 3 Water

Directions

  • Technique: Simple Combine
  • Combine all ingredients into a pitcher. Stir to combine.
  • Cool the punch in the refrigerator and add ice right before serving.

Featured Video

The History Of The Planter’s Punch.

The truth is, no one alive knows the origins of this cocktail, and every best guess of its origin is just the best guess. The issue I have struggled with (and I’m sure many other drink writers have, too) is hoping to find that one true origin story. There are two common origins to the Planter’s Punch that get tossed around:

  1. Mid 1800s Jamaica.
  2. The Old Planter’s Hotel in Charleston, SC.

Had I been asked ten years ago, I would have pushed the hotel idea; then, I pivoted to the Jamaica one. Now I kinda say to hell with it; there seems to be a planter’s punch for every island in the Caribbean, with neither more “authentic” than the other. But the different significant versions are worth exploring. After much reading, I have concluded that every place that had a plantation probably had a version of the planter’s punch.

Fun Magazine’s Sept 1878 Planter’s Punch Recipe.

This is the oldest currently known reference to the Planter’s punch. It was printed on page 102 of the September 1878 issue of Fun Magazine in the UK. Here is a link to that digitalized issue if you want to check it out. That first recipe is a pretty straightforward punch (I’ve updated the measurements to modern units from the older antiquated ones like wineglass or pony etc.):

  • 2 oz (60 mLs) Lemon Juice
  • 1/2 cup (120 g) Sugar
  • 6 oz (180 mLs) Gold Rum
  • 1 cup (240 mLs) Cold Water

That’s the extent of the recipe in Fun. The Recipe had no context or story. Just a simple recipe told as a ditty. The song is.

A wine-glass with lemon juice fill,
Of sugar the same glass fill twice
Then rub them together until
The mixture looks smooth, soft, and nice.

Of rum then three wine glasses add,
And four of cold water please take. A
Drink then you’ll have that’s not bad—
At least, so they say in Jamaica

Why Are There So Many Planter’s Punch Recipes?

I include all these because they are all delicious, and one is not more authentic than the others. The oldest known recipe may be the Fun magazine recipe, but there is no certainty that it is even the original. There are more versions of this cocktail than I have included here, and they are all different and good. So don’t let anyone tell you your recipe is wrong because there is no right way to make the drink.

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Simple Syrup – Easy Recipe

Simple Syrup
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Simple Syrup

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

20

servings
Calories

90

kcal
Total time

1

minute

A quick and easy simple syrup recipe.

Ingredients

  • Clear 3:2 Simple Syrup
  • 2 cups 2 White Sugar

  • 1.5 cups 1.5 Water

  • Optional Ingredient For Foaming Simple Syrup
  • 2 tsp 2 Lecithin (Foaming Agent)

Directions

  • For stirred cocktails use non-foaming Simple Syrup
  • Combine sugar and water in a saucepan and under gentle heat stir till the sugar is fully dissolved.
  • Bottle and refrigerate or freeze to store for an extended period of time.
  • For shaken cocktails use foaming Simple Syrup
  • Moisten lecithin and add it to the syrup, mix to combine. This will make a foaming simple syrup.

Featured Video

What Is Simple Syrup And Why Should You Use It.

Simple Syrup is sugar dissolved in water. That’s it. It’s no more complicated than that. The only thing to remember when making simple syrup is there are two kinds of simple syrup. Standard 1:1 syrup and rich 2:1 syrup. 1:1 is just that, 1 part sugar to equal part water, and rich is two parts sugar to 1 part water. The clear winner between the two is rich simple syrup, it’s sweeter, last refrigerated longer, and most of the old recipes used rich syrup. Standard 1:1 is kind of the lazy man’s simple syrup, IMO. Advantages to standard simple syrup are it’s easier to make and pours a bit better. Although both taste good, simple syrup is a great way to add sweetness to a drink without changing its flavor.

The reason for using simple syrup, instead of just adding granulated sugar or sugar cubes, is it helps sugar incorporate into other liquids easier and much faster. Don’t use powdered or confectioners sugar as those are mixed with corn starch to prevent clumping. Some use sugar cubes in their drinks, and while they look fantastic and many old books call for using them, they don’t dissolve well and end up making a sugary crystal sludge on the bottom of the drink. Simple syrup solves many of the issues of regular white sugar by mixing easily with alcohol. It is easily measured in a jigger, is a consistent ingredient, and helps you work faster with less effort. There are no downsides to using simple syrup, but many use sugar cubes or granulated sugar.

Do You Need To Use Hot Water To Make Simple Syrup?

It depends on whether you are making rich or standard simple syrup. Rich simple syrup requires hot water to make it, and standard simple syrup does not. It all comes down to the concentration of sugar. Hot water can be saturated more than colder water. At room temperature, 1000 mLs of water becomes completely saturated with around 2000 grams of sugar, which is 2:1 and even though it is technically possible with water in a perfect environment. Even with filtered water, the sugar fights back and competes with other dissolved minerals in a typical environment. To reasonably combine sugar and water in a real-world setting, the water has to be able to hold 2x the sugar you are asking it to keep at a particular temperature. Near boiling temperatures, 1000 mLs of water can contain around 4000 grams of sugar. Thus it’s reasonable to dissolve equal parts sugar and water at room temperature and 2:1 sugar and water at near-boiling temperatures. Check out this handy chart for the solubility of sugar in water at various temperatures.

Should I Buy Simple Syrup Or Make It?

Always make your own simple syrup. Never buy this. It is just two ingredients: water and sugar. On top of that, most store-bought simple syrups are the cheaper standard simple syrup. Not even the better rich simple syrup. Most folks already have sugar at home, which saves a trip to the store, but if you need to go to the store, buy a bag of sugar instead of a bottle of syrup and make it at home. Simple syrup can only really be used as simple syrup, but sugar can be used to bake or cook. There are countless things you can make with a bag of granulated sugar.

What Is The Shelf Life Of Simple Syrup?

Again that depends on the kind of simple syrup and whether it is standard or rich. Always refrigerate simple syrup but even refrigerated, it goes bad pretty fast, so make it the same day you plan to use it instead of ahead of time. Standard simple syrup will last about one week in the fridge, and rich simple syrup will last 3 to 4 weeks in the refrigerator. Toss it out once you start to see any cloudiness, regardless of how old it is. That’s mold growing, and the syrup has gone bad. Take it from some who had multiple food poisoning and even salmonella once. Don’t mess with turned food.

Simple Syrup Substitutes.

While simple syrup is the gold standard in adding a clean natural sweetness to drinks, there can be reasons you want to use something else. Whether to impart additional flavors or for dietary reasons, here is a list of simple syrup substitutes.

  • Honey Syrup: Honey is about 1/2 sweeter than regular sugar. Try mixing this 2:1 (200 grams of honey to 100 grams of water) to get a syrup similar to a rich simple syrup. Try this recipe here for simple honey syrup.
  • Maple Syrup: Maple syrup is around 3x as sweet as regular sugar. Try mixing this 3/4:1 (75 grams maple syrup to 100 grams water) to water to get a syrup similar to rich simple syrup.
  • Stevia: Stevia is around 100x sweeter than regular sugar. Try mixing this 1 teaspoon (5 g) powdered stevia or 2 teaspoons (10 mLs) liquid stevia to 2 cups (500 mLs) of water to get a syrup similar to rich simple syrup.
  • Monk Fruit sweetener: Pure monk fruit is around 200x sweeter than regular sugar. Try mixing this 1/2 teaspoon (2.5 g) Monk fruit sweetener to 2 cups (500 mLs) of water to get a syrup similar to a rich simple syrup.
  • Agave syrup: Agave is around 1.5x sweeter than regular sugar. Try mixing this 1:1 agave syrup to water to get a syrup similar to a rich simple syrup.
  • Coconut sugar: Coconut sugar is the exact same sweetness as regular sugar. Try mixing this 2:1 coconut sugar to water to get a syrup similar to a rich simple syrup.

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