The Cherry Bounce has been a stalwart at Jonny Raglin’s San Francisco Bar, Comstock Saloon, for more than a decade. According to Raglin, a regular told him about a midcentury Hollywood restaurant that served a house cocktail called the Cherry Bounce, which contained both cherry brandy and Champagne. He used this as a starting point for his bourbon-based sour sweetened with cherry syrup (left over from Griottines brandied cherries) topped with sparkling wine. “My online research for Cherry Bounce led me to the Colonial bottled version and a recipe from Martha Washington. I was more than intrigued and set out to combine both ideas,” he says.
- 1 1/2 ounces bourbon, preferably Four Roses
- 3/4 ounce brandied cherry syrup (Raglin uses the liquid from Griottines brandied cherries)
- 3/4 ounce lemon juice
- 1/2 ounce simple syrup
- 2 dashes Angostura bitters
- 1 ounce sparkling wine
Garnish: brandied cherries
- Combine all ingredients except for the sparkling wine in a cocktail shaker with ice and shake until chilled.
- Strain into a flip glass over a single large ice cube.
- Top with sparkling wine.
- Garnish with brandied cherries.