Before heading down to mom's house in Virginia, I packed the car with some contributions to the holiday culinary efforts, primarily a couple of bottles of homemade booze:
On the right is a bottle of my typical homemade limoncello, a strong, clean citrus liqueur made with pure grain alcohol, lemon zest, and sugar, diluted to proper drinking strength, approximately 50% alcohol by volume. That bottle of light pink liquid on the left is a new thing for me, my take on a not-too-well-defined folk liqueur known as cherry bounce. There are recipes for bounce made with bourbon, brandy, vodka... a whole plethora of different base alcohols. For my first batch, I used rum, which was suggested for bringing out the fruitiness of the cherries, and added a pound of sugar to counteract the tartness of the cherries. As far as the cherries are concerned, I picked two gallons of cherries on the job, the first of which I used to make homemade maraschino cherries, the second of which went into a gallon jar to be macerated in rum.
I wasn't sure how well the experiment would turn out, but I have to say that it was an unqualified success. Next year, I plan on repeating it, and using other cherries to make different variants- using whisky, brandy, and the like. This experiment far exceeded my expectations, but that doesn't preclude further experimentation.