I got it in my head that, if I could make cherry bounce, why not do something similar with grapes? A quick spin around the internets and my cookbook shelf didn’t yield much information. Or rather, there was a lot of information, but it was all over the place and recipes varied wildly.
Finally, I narrowed it down to one of two methods:
a) make a grape puree, add sugar and spices (cinnamon? allspice? cloves?), and then top with vodka and, after several months, strain.
b) put grapes in jars, top with 100 proof vodka, let sit for 3 months, strain and add sugar.
And then I found a Hank Shaw recipe for elderberry liqueur and left a comment asking for advice. Hank’s response: don’t do the grape puree version because it may cloud the drink — go with Plan B, aka his method for making elderberry liqueur.
But then just today I found other delicious-looking methods that call for mashing the grapes (like this one) and now I’m waffling again. I love eating the cherries from the cherry bounce — wouldn’t a drunken grape puree be yummy over ice cream?
I could try both methods, and maybe I will, but then it occurred to me: maybe some of you have experience with this? We have a TON of grapes this year and there’s a giant bottle of 100 Proof Vodka sitting in the back hall. So tell me, please: WHAT SHOULD I DO.
P.S. I wrote this yesterday and then, last night, I went ahead and tried the Plan B option. I still want to make another version, though — I’ve got some vodka left, and there are still loads of grapes dangling from the vine…