Early English recipes called for the use of brandy, while later recipes introduced substitutions for both the alcohol and sweetener used.[5] The liqueur, which is popular in parts of the United States, also has a long history there.
In 1687 Robert DePriest[6] a French Huguenot, brought cherry tree cuttings and stones from France which he planted on his plantation on the Pamunkey River between Totopotomoy and Mattadequin Creeks, arrived in New Kent County, Colonial Virginia and planted 20 acres of Prunus cerasus (Kentish Sour Cherry) trees he brought from southern France. Their orchard of Prunus cerasus var. caproniana is where the botanical name for the "Kentish Red Cherry" originated.
In 1729, William DePriest produced the liqueur Cherry Bounce for their neighbor Col. John Dandridge's wedding to Frances Orlando Jones. In the cold winter of January 1759, DePriest attended and provided 4 barrels of Cherry Bounce to George and Martha Washington's Wedding. Patrick Henry's brother-in-law David Shelton married Elizabeth DePriest and Cherry Bounce was served in Hanover Tavern.
A recipe written by Elizabeth DePriest was found among the papers of Martha Washington. This recipe called for old French brandy and is said to have been one of George Washington's favorite drinks.[7]
William DePriest, fourth generation in America, hero of Kings Mountain, planted enough cherry trees to have two mountains in Rutherford County, North Carolina named after him. DePriest Mountain and Little DePriest Mountain, also called The Priest and Little Priest, are both sometimes referred to as Cherry Mountain.
The moonshine producer Amos Owens, known as the "Cherry Bounce King", famously purchased land on Cherry Mountain, North Carolina where he distilled Cherry Bounce in large volumes until around 1900.[8]
The most common preparation involves picking the cherries in early May, then letting them steep in the liquor and spices until Thanksgiving or Christmas.[9]
