On a lovely fall day a few weeks ago, my friends and I made a big batch of cider. I’m fascinated with preserving food by making booze. I find cider particularly interesting because after the prep, the yeast does all the work for you.
Cherry bounce, a cherry liqueur made with morello cherries and vodka, is used for intensifying flavors in many different dishes, but notably swiss cheese fondue. Here, we try our hand at making our own!