Traditional recipes

The Rouge Bayou Bounce Cocktail

The Rouge Bayou Bounce Cocktail

The Rouge Bayou Bounce cocktail.

Earlier, we gave you ideas for cherry-infused cocktail recipes; now, we have one more recipe to add to the cherry bunch. While you can't find cherry bounce on liquor store shelves — not yet anyway — this colonial-era infusion is hot among haute cocktail bars, spotted at Chicago’s Nightwood, San Francisco’s Comstock Saloon, and Bar R’evolution in New Orleans. Dating back to Martha Washington's day, cherry bounce is made from fresh cherries steeped in sugar and brandy (though whiskey and rum can also be used).

According to bar manager John Lyons of Bar R’evolution in New Orleans, "Cherry bounce is a seasonal liqueur that goes along the same lines as our selection of other house-made fruit ratafias [or sweet cordials] at Bar R’evolution," he says. "It’s great for blending and smoothing out the ‘mid-range’ of a cocktail, the same way that bitters do. In this drink, we’re using just a dash or two of bounce to add fullness and depth, accentuating the rye without overpowering it." Click here for more cherry liquors and cocktail recipes.


Bayou Rouge Bounce Cocktail

  • 2 Ounces Rittenhouse or Whistlepig Rye Whiskey
  • 1 Ounce Dolin sweet vermouth
  • 2 Ounces cherry bounce
  • 1 dash Mephisto Absinthe

Homemade Cherry Bounce

  • 6 Cups whole cherries
  • 2 Cups cane sugar
  • 1 quart brandy or whiskey

Have fun in the sun with these quick and easy recipes for cocktails and lemonade

Cocktails are a great addition to the fun. But they don’t have to involve lots of kit and expense.

Some store cupboard staples and fresh fruit are all you need to impress.

Try these quick and easy recipes for cocktails and lemonade.

Pimm's Cup Cocktail Recipe

When temperatures rise in Louisiana, this bubbly blend of gin, lemonade and 7-Up provides a perfect way to cool down.

The light and effervescent Pimm's Cup can be enjoyed all year-round at the Napoleon House in New Orleans.

It can get hot in Louisiana during the summertime, no doubt, but there’s more than the state’s rivers, lakes, pools and waterparks to help you cool off. For locals, an ultra-refreshing Pimm’s Cup will do the trick as well. A popular drink that first made its mark among the well-to-do set at New Orleans’ Napoleon House bar and restaurant in the late 1940s, this light, crisp and oh-so-effervescent aperitif of gin, fresh lemonade and 7-Up – served with a sliver of fresh cucumber – is still one of the state’s most popular summer-sippers.

Created in the 1840s by London bartender James Pimm, using a recipe that remains a secret to this day, the Pimm’s No. 1 cocktail (one of six different variations originally made) gained fame in Louisiana almost exactly 100 years later when the owner of the Napoleon House added a citrusy, bubbly twist and started serving his new creation to customers in the heat of summer.

The drink’s lower alcohol content made it the ideal thirst-quencher, so it’s no surprise this new Pimm’s Cup quickly became a local cocktail staple – not just during the summer, but any time of the year.

And while you can enjoy this classic Louisiana cocktail at many places throughout the state, there’s nothing like taking that first step at the house that made it famous here. Built in 1794, the historic Napoleon House was originally the home of New Orleans Mayor Nicholas Girod, who served the city from 1812-1815. The building got its name because Girod kept it ready to welcome Napoleon Bonaparte should he ever be exiled from France. Today, the building’s deeply patinated walls, uneven floors, luminous photography, weathered paintings and quotes from famous guests plastered throughout vividly illustrate its rich past.

“Napoleon House is one of the oldest buildings in New Orleans with a European-style atmosphere featuring floor-to-ceiling open doors and an inviting courtyard,” says Ralph Brennan, owner of the Ralph Brennan Restaurant Group that owns Napoleon House. “It’s a great place to enjoy a Pimm’s Cup, which is the perfect drink on a warm New Orleans evening – cool, light and refreshing!”

The drink is so popular here, in fact, that Brennan says the restaurant serves more of them than anywhere else in the United States, and second-most in the world!

Sip your Pimm’s Cup with another New Orleans staple – a muffuletta sandwich, for which Napoleon House is also known – for a true “only in NOLA” experience.

Vieux Carré Cocktail Recipe

Take a spin around The Carousel Bar to enjoy this classic New Orleans cocktail named after the French Quarter.

Take a ride at the Carousel Bar while sipping one of New Orleans famous cocktails.

Immortalized in the writings of Ernest Hemingway, the famous Carousel Bar & Lounge tucked inside the historic Hotel Monteleone in New Orleans holds a special place in the city’s rich history. And not just because it’s the city’s only revolving bar, inviting guests to take a slow spin around the room while sipping their favorite drink.

It also happens to be the birthplace of one of Louisiana’s most classic cocktails, the bold and richly spiced Vieux Carré.

This eye-opening libation was invented in New Orleans in 1937 by Hotel Monteleone head bartender Walter Bergeron, who created the cocktail as a tribute to the ethnic groups that made up the French Quarter at the time. There’s sweet vermouth for the Italians, Cognac and Benedictine for the French, rye whiskey for the Americans and bitters for the Islanders of the Caribbean.

Pronounced a variety of ways by many, but usually “voh-care-eh” by New Orleans locals, the drink’s name translates to “old square” after the city’s famed French Quarter where the bar is located. No matter how you say it, most agree this unique combination of ingredients sure packs a punch. The locals like to say it’s this drink, and not the spinning bar, that may make you a little dizzy.

In fact, cocktail aficionados call this one a “slow sipper” for good reason. Typically made using a 100-proof rye whiskey and 80-proof cognac, the resulting drink is nearly 30% alcohol by the time it’s mixed up, making it one of the strongest drinks at the bar. “For someone who has never been to the Carousel, it’s a special experience,” says longtime mixologist Marvin Allen, who has been shaking things up behind the bar here for nearly two decades. “Whereas most carnival rides have a height restriction in order to ride, the only restriction of the Carousel is an age requirement. You must be at least 21 years old!”

The popular 25-seat bar slowly turns on 2,000 steel rollers pulled by a chain powered by a simple one-quarter horsepower motor. Still featuring its original hand-painted carousel chairs, the bar makes one complete turn every 15 minutes – usually filled with a cast of colorful characters oozing local history. William Faulkner, Tennessee Williams, Truman Capote, Eudora Welty and Winston Groom are just a few of the historic figures who have enjoyed drinks at the Carousel through the years, joined by the likes of Billy Joel, Rod Stewart, Paul Simon, Dennis Quaid, Nicholas Cage and Quentin Tarantino in more modern times.

Today, guests are still taking a seat at this spinning bar overlooking Royal Street to enjoy that exact same cocktail made using the same timeless recipe.

George Washington’s Cherry Bounce

Cherry Bounce is a homemade cocktail with an interesting history and wonderful cherry-brandy flavor! This was one of George Washington’s favorite tipples, based on papers from his estate in Mount Washington. See his 3-ingredient recipe as well as an easier version. It’s heavenly—and makes a great gift, too!

This fruity cordial only has three ingredients—cherries, sugar, and a liquor. Choose brandy, vodka, bourbon, rum, or whiskey. Washington liked brandy and we agree that brandy and cherries are a great match!

Beware: Cherry Bounce is simple and affordable to make but also does take time to infuse. The cherries must be pitted, halved and mashed, and chilled with brandy for 24 hours. And then, once spices are added, stored for at least a few weeks.

History of Cherry Bounce

Cherry trees were grown at Mount Vernon, George Washington’s estate, for many years. Records show that the cherries were harvested in June and then dried and preserved for use in the winter. The cherries were used to make tart and pies, candy, wine, and alcoholic beverages.

The Cherry Bounce is an alcoholic drink made with mashed cherries and left to sweeten in brandy for 24 hours then spices are added to the concoction to ferment. According to Abigail Adams, then wife of the then Vice President, the cherry bounce was a traditional Dutch holiday treat in New York. According to his diaries, George Washington packed a canteen of Cherry Bounce, along with port and madeira wines, for one of his trips west in September of 1784.

The recipe for this drink was found among Martha Washington’s surviving papers on an undated manuscript in an unknown hand, written on George Washington’s watermark paper, entitled “To Make Excellent Cherry Bounce.” (Note that the spelling below is reflective of the times and not in error.)

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

It’s interesting that the Washington recipe specifies brandy as whiskey was more popular at the time.

Washington’s Cherry Bounce Recipe

An Easy, Small-Batch Version

If you wish to simplify the Washington recipe, just put 2 cups pitted tart cherries (such as Door County cherries) in a clean, 1-quart glass jar. Add ⅓ cup sugar. Fill the rest of the jar with vodka or brandy or bourbon (about 1 cup). Store jar in a cool, dark area for about a month, stirring occasionally.

It’s delicious within a few weeks but better after a long aging (3 months). If you’re making Cherry Bounce for a holiday gift, we would plan ahead and leave at least 3 months to infuse. Mark your calendars!

3 Beautiful Ginger-Forward Cocktails

There ain’t no cocktail like a ginger cocktail. Ginger — spicy, brightening, and healing all at once — can liven up any classic cocktail. But here at VinePair, we know that ginger can do more than that. When a drink is crafted around ginger, there’s truly nothing better.

Here are three original ginger-forward cocktails to get you started. (Hint: The longer you muddle the pieces of ginger, the spicier it will be.)

All recipes by Nick Hines

Down the River Mai Tai

This take on the Mai Tai celebrates and welcomes spring, with the blossoming of flowers representing new life and a new beginning. Despite the spicy ginger, there’s a soft underlying feeling of calm and serenity to this cocktail.


  • 1.5 ounces white rum
  • .5 ounce orange curaçao
  • .5 ounce fresh orange juice
  • Juice from 1/2 lemon
  • 6 pieces fresh ginger
  • Cherry garnish

Add rum, curaçao, lemon, orange, and ginger into a cocktail shaker. Muddle the ginger for about 15 seconds or until the pieces are broken up. Shake over ice for 15 seconds. Strain into a Collins glass over ice and garnish with cherry.

Southwest Ginger Sour

Just like the vibrant morning sun over the edge of the vast Southwest desert, the Southwest Ginger Sour is bright and enticing. A strong bourbon backbone is rounded out by lime and simple syrup, then enhanced with fresh ginger. A simple flag garnish (cherry and orange slice) completes the presentation of the drink.


  • 1.5 ounces bourbon
  • Juice from 1/2 lime
  • .5 ounce simple syrup
  • 6 pieces fresh ginger
  • Cherry garnish

Add bourbon, lime, simple syrup, and ginger into a cocktail shaker. Muddle the ginger for about 15 seconds or until the pieces are broken up. Add ice, stir for 15 seconds. Strain into a rocks glass over ice and garnish with cherry and orange.

Smokey Mountain Margarita

The Smokey Mountain Margarita brings bounce and uncertainty to the glass. Ginger helps the sweet-yet-smoky mezcal express itself, while the grapefruit adds a slightly bitter kick. It’s steady, strong, and will be gone before you know it.


  • 1.5 ounces mezcal
  • Juice from 1/2 lime
  • .5 ounce agave syrup
  • 6 pieces fresh ginger
  • .5 ounce grapefruit

Add mezcal, lime, agave, grapefruit, and fresh ginger into a cocktail shaker. Muddle the ginger for about 15 seconds or until the pieces are broken up. Add ice, shake for 15 seconds. Strain into a martini glass and garnish with a lime wheel.

Cherry Bounce

Among the few recipes known to have been used by the Washington family is this one for Cherry Bounce, a brandy-based drink popular in the eighteenth century. It seems to have been such a favorite of General Washington&rsquos that he packed a &ldquoCanteen&rdquo of it, along with Madeira and port, for a trip west across the Allegheny Mountains in September 1784.

This fruity, spiced cordial requires a bit of work and time, but the result is well worth the effort. After pitting, halving, and mashing the cherries, be prepared to set aside the sweetened brandied juice for twenty-four hours and then again for about two weeks after infusing it with spices. Enjoy small glasses of Cherry Bounce at room temperature and keep the remainder on hand in the refrigerator.

This recipe is a modern adaptation of the 18th-century original. It was created by culinary historian Nancy Carter Crump for the book Dining with the Washingtons.



    Pit the cherries, cut them in half, and put them in a large bowl. Using a potato masher, carefully mash the fruit to extract as much juice as possible. Strain the juice through a large fine-mesh strainer, pressing the fruit with a sturdy spoon. You should have about 8 cups. Reserve the mashed cherries in the freezer or refrigerator for later use. If using jarred cherries, drain the fruit and set the juice aside before halving and mashing the cherries. Add any pressed juice to the reserved juice.

The Cherry Bounce: Raleigh’s official cocktail

Yes, Raleigh has an official cocktail, and it’s been around since around 1769, before Raleigh was even a city. It’s called the Cherry Bounce. We didn’t invent it—any more than we invented college basketball, the acorn, sweet potatoes, or American Idol finalists. But it’s ours.

Like other symbols of southern greatness, the Cherry Bounce has been enjoyed throughout the world for hundreds of years. But early on, Raleigh managed to place its stamp of ownership on what is arguably the oldest and most influential cocktail in North Carolina history. This is the story of how a drink made Raleigh what it is today.

The legend has been passed along for years. I admit to having had a decent knowledge of it—when I opened Deep South The Bar in 2007, I did some research on the topic—but in setting out to write this article, I wanted to dig deeper. That’s when I discovered the rich history behind this iconic cocktail and the role it played in the founding of our grand city as the capital of North Carolina.

On February 28, 1769, a fellow by the name of Isaac Hunter was granted authority to open a tavern at his dwelling known as Wake Crossroads, located on the popular stage road between Fayetteville and Petersburg, Virginia. (today known as Old Wake Forest Road).

At his tavern, Isaac Hunter served the Cherry Bounce. Records of this concoction, said to have been one of George Washington’s favorites, date back as early as the mid 1600s. So while Isaac Hunter didn’t invent the Cherry Bounce, he was just smart enough to serve it, making his tavern one of the most popular stops between the north and the south.

At around the same time, landowner Col. Joel Lane opened Joel Lane’s Public House in an area known as Bloomsbury. This also quickly became a popular spot—and it too served the Cherry Bounce.

Fast-forward to 1788. The North Carolina General Assembly decided it should stop meeting all over the state and agree on a single spot to convene, an “unalterable seat of government.” One thing was certain. Our state capital, they declared, should be located within 10 miles of one of their favorite haunts: Isaac Hunter’s Tavern.

Nine commissioners from nine judicial districts were appointed to the task of buying the land for a capitol building. They included gentlemen named McDowell, Martin, Person, Blount, Dawson, Hargett, Harrington, Bloodworth and Jones. Sound familiar? Before my research for this article, I didn’t know the history of the names behind our downtown streets. It was a pretty cool ‘ah-ha moment’ for me.

So, on March 20, 1792, five of these nine commissioners got together at Isaac Hunter’s to decide what land to buy for our state government headquarters. With only five present, no official business was conducted that first day. Then they moved the next day to Joel Lane’s house, where the remaining commissioners joined them. They had about 10 pieces of land to look at, including tracts from both Lane and Hunter. The nine worked tirelessly for 8 days looking at all of the options and on March 29, 1792, they voted. The votes were split among three different properties, Lane’s being one of them, but no majority decision could be made.

But then, that night at Joel Lane’s, something clearly happened. Because miraculously, the very next day, they voted again, and the majority voted to purchase Joel Lane’s tract of land known as Wake Court-House. What swayed the vote? Could it have been the Cherry Bounce? Is it possible that without Isaac Hunter and Joel Lane’s Cherry Bounce, our center of state government might be in Wilmington. Or Fayetteville. Or … Ahem… Charlotte?

  • The Cherry Bounce was the drink of choice at both Isaac Hunter’s and Joel Lane’s in the 1700s.
  • Lawmakers stayed at these places.
  • Major decisions were made at, or about, these two taverns.
    • First, that our capital would be located within 10 miles of Isaac’s place
    • They were staying at Joel’s place when they decided to buy his land.

    Keep in mind that in the 1700s, many described this area as wilderness. These nine men were in the middle of nowhere. Nine men, together in a tavern, with the nation’s most popular drink at hand. To conclude that their decision-making was done without the influence of this readily-available cocktail would be like believing Johann Sebastian Bach composed his early masterpieces while sitting at the organ, but not while playing the organ.

    Of course the Cherry Bounce gets the credit. I, for one, am quite proud of it.

    After all, drinking establishments have a storied place in the founding of our nation. Many believe Thomas Jefferson wrote parts of The Declaration of Independence while drinking ale at the Indian Queen Tavern (Inn) in Philadelphia. The Bell In Hand Tavern in Boston claims to be the gathering place for many of our early policy makers and influential leaders. Hopefully it’s not too much for us to consider that a tasty cocktail played a role in Raleigh’s history as well.

    The original Cherry Bounce was made up of brandy, cherries, and sugar infused for several weeks or months. An Internet search will turn up Martha Washington’s original recipe, which is interesting.

    When I was opening Deep South, I wanted a drink that was local, with some history. The Cherry Bounce made sense. At that time I was also co-producing a concert series by the same name. It felt like the right drink for us. So I made a batch closely resembling the original recipe and, well, I didn’t like the taste of it at all. It was terrible, actually.

    I suppose that shouldn’t surprise me. It’s unlikely I’d enjoy the taste of a drink from the 1700s any more than I might have an affinity for a horse and carriage, powdered wigs, or colonial breeches. They’re all fine I suppose but not really my thing.

    So in 2007, my team of seasoned bartenders and I set out to make an updated version of the Cherry Bounce, and we’ve been selling it ever since. Here’s how you can make your own (modernized) Cherry Bounce—Raleigh’s Official Cocktail.

    Our 21 Best Brunch Cocktails, from Bloody Marys to Mimosas

    Brunch is so much more than a meal to start the day&mdashit's a chance to spend a little bit more time with family and friends, indulge in both sweet and savory dishes, and, of course, drink a delicious cocktail. Here, we're sharing our year-round brunch cocktail recipes that will start your day off on a spirited note. They're just the thing to pair with bacon and eggs, French toast, and so much more.

    One of the most classic brunch cocktail recipes is the Bloody Mary. Made with horseradish, tomato juice, celery, hot sauce, and vodka, it's certainly not a drink for the faint of heart. Our version&mdashBeet Bloody Marys&mdashis an exciting twist on the spicy drink it calls for pure beet juice for even richer red color and slightly sweet flavor. Another drink everyone looks forward to enjoying at brunch is the Bellini. This two-ingredient essential is made with peach juice and sparkling wine. While there are plenty of fruit variations to choose from, our traditional recipe is sure to be your new favorite.

    If you need a bit of caffeine to get your morning going, try our Maple Irish Coffee. Yes, there's whiskey, but there's also irresistible notes of vanilla and maple, plus a cocoa-dusted dollop of whipped cream that's simply mouthwatering. Another option is to take a trip to a spot where it's always warm and sunny with our Coffee Coquito. Blend together a mixture of coconut milk, evaporated milk, condensed milk, rum, and cinnamon, then pour it all over iced espresso for the most delectable drink.

    Ahead, more delicious cocktail recipes that are guaranteed to make your next brunch one to remember.

    Dinner and a Movie - Louisiana Style

    Create a Louisiana date night at home! Just pair a Louisiana-made film with a Louisiana dish.

    Whip up a Pimm's Cocktail and settle down for Louisiana inspired movie night!

    Natchitoches meat pies pair perfectly with the classic Steel Magnolias film.

    The Steel Magnolias Bed and Breakfast was on of the filming locations for the Steel Magnolias film.

    Make this incredibly tasty and iconic Shrimp Creole dish to pair with the King of Creole film.

    Bring the colors, sounds and flavors of Louisiana into your own home with these perfect pairings!

    Steel Magnolias & Natchitoches Meat Pies

    Natchitoches’ two biggest claims to fame might just be the 1989 drama Steel Magnolias and its delectable meat pies. The Oscar-nominated film is based on a screenplay written by local playwright Robert Harling, and tells the touching story of a group of women (played by Julia Roberts, Sally Fields and Dolly Parton, among others) who form a bond in a small Southern town. Natchitoches (pronounced Nack-a-TISH) was the primary filming location, and the house where most of it was filmed is currently run as a bed-and-breakfast.

    Three blocks away from the Steel Magnolias Bed & Breakfast is Lasyone’s, a downtown Natchitoches institution renowned for its meat pies. Meat pies, made with beef, pork, peppers and herbs, honor the region’s Spanish and American Indian legacies. Make your own with this recipe, courtesy of Louisiana Cookin’.

    King Creole & Shrimp Creole

    King Creole is a classic Hollywood film starring Elvis Presley, made at the height of Elvis-mania in 1958. The movie, in which Danny (played by Presley) winds up as a singer at a nightclub and becomes involved with gangsters and an unsavory crime boss, was a critical and commercial hit, and many scenes prominently featured New Orleans’ French Quarter.

    Keep the Creole vibe going with a bowl of shrimp Creole, one of the classics of south Louisiana cooking. The dish is a thick stew made with shrimp (preferably from the Louisiana Gulf coast), a roux of oil and flour, vegetables and herbs, served over rice. Oak Alley Plantation Restaurant & Inn serves up some of the best dishes of shrimp Creole on River Road, and you can find a recipe for shrimp Creole here.

    JFK & Pimm’s Cup Cocktail

    Oliver Stone’s 1991 blockbuster film JFK was a beautifully shot, if controversial, cinematic masterpiece. Controversial, because it told an alternate history of the Kennedy assassination. A masterpiece, as indicated by the Best Cinematography Oscar it won. Napoleon House was one of many New Orleans locations where scenes were shot. And for good reason: The bar and restaurant is one of the most picturesque, historical locations in New Orleans’ French Quarter. Napoleon House’s history is movie-worthy itself — its former inhabitant, New Orleans mayor Nicholas Girod, offered Napoleon Bonaparte his home in 1821 as a refuge from his exile. Though Napoleon never took up Girod on his offer, the name is a nod to his legacy.

    Napoleon House’s most famous cocktail is its Pimm’s Cup. The London-born drink is synonymous with the restaurant, so much in fact that restaurant owner Ralph Brennan claims that more Pimm’s Cups are served here than anywhere else in the world. You can recreate your own Napoleon House Pimm’s Cup with this recipe.

    Watch the video: Simone Caporale - Artesian - Cocktail recipe (January 2022).