To one gallon of wild cherries add enough good whisky to cover the fruit. Let soak two or three weeks and then drain off the liquor. Mash the cherries without breaking the stones and strain through a jelly-bag; add this liquor to that already drained off. Make a with a gill of water and a pound of white sugar to every two of liquor thus prepared; stir in well and bottle, and tightly cork. A common way of making cherry bounce is to put wild cherries and whisky together in a jug and use the liquor as wanted.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)