Cherry Bounce Recipe

Build and shake

Fill a cocktail shaker with the measured ice. Add 2 oz bourbon, 0.5 oz cherry brandy, 0.5 oz fresh lemon juice, 0.25 oz simple syrup, and 2 dashes Angostura bitters to the shaker.

Shake vigorously for 10–12 seconds, until the shaker is cold to the touch and the ingredients are well combined and slightly diluted.

Double-strain the mixture into a chilled highball or Collins glass filled halfway with fresh ice (about 4–6 oz of ice).

Top with 2 oz chilled sparkling water or 2 oz chilled brut sparkling wine, pouring gently to preserve bubbles. Give the drink one gentle stir (1–2 turns) to integrate the bubbles with the spirit base without flattening.

Express a lemon twist over the drink: hold the twist over the glass and squeeze to release oils, then run the peel around the rim and drop it into the drink.

Skewer or place one maraschino or brandied cherry on a pick and rest it on the rim or drop into the glass.

Serve immediately while sparkling and cold.