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Seamus
Guardian of Heaven's Gate
USA
Bumppo's Patron since [at least]:
May 19 2002
Status: offline
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 Posted - May 07 2008 : 05:46:39 AM
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No wonder they talk funny......! |
Life's journey is not to
arrive at the grave safely
in a well preserved body,
but rather to skid in sideways,
totally worn out, shouting
'...holy sh*t ...what a ride!'
~~Mavis Leyrer, Seattle
Seamus
~~Aim small, hit the b*****d right between the eyes!~~ |
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Fitzhugh Williams
Mohicanland Statesman
Bumppo's Patron since [at least]:
July 17 2005
Status: offline
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Posted - May 07 2008 : 09:09:26 AM
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quote:
Originally posted by SgtMunro
I always thought it was Cognac and an onion, as a traditional morning 'pick me up' among French regular army officers...
YMH&OS,
The Sarge
Further discussion has ensued, with the result being that it was a combination of red onions, bread, and brandy/cognac/guildive. And seems to have been limited to Friday and Saturday. The discussion continues. Some of the info comes from Louis Valiquette, whom you may know. He is usually in command of the milice at events in north.
From Peter Kalm:
quote:
Chaque vendredi et chaque samedi , jours ou la religion des Franais leur interdit de consommer de la viande , je les ai vus souvent se nourrir que de pain et de tranches d'oignon rouge , au moins au cour du petit djeuner.
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"Les deux pieds contre la muraille et la tete sous le robinet" |
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Wilderness Woman
Watcher of the Wood
USA
Bumppo's Patron since [at least]:
November 27 2002
Status: offline
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Posted - May 07 2008 : 4:49:16 PM
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quote:
Originally posted by Seamus
No wonder they talk funny......!
...... and smell funny.  |
"It is more deeply stirring to my blood than any imaginings could possibly have been." |
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Fitzhugh Williams
Mohicanland Statesman
Bumppo's Patron since [at least]:
July 17 2005
Status: offline
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Posted - May 07 2008 : 6:04:59 PM
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| And I thought it was the lack of bath facilities. Good to know it was just the onions! |
"Les deux pieds contre la muraille et la tete sous le robinet" |
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Wilderness Woman
Watcher of the Wood
USA
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November 27 2002
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Posted - May 08 2008 : 12:10:35 PM
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Actually, it is the combination of unwashed bodies and the onion/brandy breath that makes it nearly unbearable.
Obi, where's your smiley who is throwing up?
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"It is more deeply stirring to my blood than any imaginings could possibly have been." |
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Fitzhugh Williams
Mohicanland Statesman
Bumppo's Patron since [at least]:
July 17 2005
Status: offline
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Posted - May 08 2008 : 3:47:19 PM
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| Or possible being downwind of the British camp? |
"Les deux pieds contre la muraille et la tete sous le robinet" |
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Wilderness Woman
Watcher of the Wood
USA
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November 27 2002
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Posted - May 08 2008 : 6:14:13 PM
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| It's hard to be downwind when you are in the British camp! No. That odor is most definitely coming from the French camp. |
"It is more deeply stirring to my blood than any imaginings could possibly have been." |
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Wilderness Woman
Watcher of the Wood
USA
Bumppo's Patron since [at least]:
November 27 2002
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Posted - May 15 2008 : 11:26:25 AM
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I found cherries!!! 
Yep! They weren't exactly cheap, but I found some nice sweet, dark cherries in my supermarket. So, I hopped over to the liquor store and bought a fifth of brandy, and put the concoction together last night. Sure did smell good! Oh... OK... so I did dip my finger into it a couple of times... just to get a taste.
I will be interested to see if fermentation occurs. I don't know if the alcohol in the brandy will begin to feed on the added sugar or if a bacteria starter is needed to begin that. At any rate, the cherry flavor should infuse into the brandy and vice versa. 'Twill be interesting, and I will let you all know about mid-July how it turned out. |
"It is more deeply stirring to my blood than any imaginings could possibly have been." |
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Monadnock Guide
Council of Elders
USA
Bumppo's Patron since [at least]:
March 14 2005
Status: offline
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Posted - May 16 2008 : 04:35:11 AM
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| This could change history, - well, at least as it's portrayed. ;) |
you can keep "The Change" |
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Wilderness Woman
Watcher of the Wood
USA
Bumppo's Patron since [at least]:
November 27 2002
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Posted - October 30 2008 : 08:48:32 AM
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I just relocated this thread and discovered that I did not do as I had promised -- to let you all know the results.
I have now successfully made 2 batches of Abigail's Cherry Bounce, and all who have tasted it have pronounced, "Oooooo.... that's goooood!"
So, thanks Abigail! And thanks to you especially, Bookworm, for posting it here. I was so pleased to be able to offer you and your Hubby a taste of it at Carlisle.
How I wish that cherries were in season all year long. 
P.S. Fermentation does not occur. The wonderful flavor comes from the infusion of the various additions into the brandy. And when you taste the finished product, you can actually identify each of them. And the brandied cherries are pretty tasty, too! They should keep quite well in the fridge for a while. |
"It is more deeply stirring to my blood than any imaginings could possibly have been." |
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Fitzhugh Williams
Mohicanland Statesman
Bumppo's Patron since [at least]:
July 17 2005
Status: offline
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Posted - October 30 2008 : 09:20:16 AM
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| Yes, it was good, wasn't it. Problem was there was not enough of it! |
"Les deux pieds contre la muraille et la tete sous le robinet" |
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Bookworm
Colonial Militia
USA
Bumppo's Patron since [at least]:
February 10 2004
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Posted - October 31 2008 : 06:30:18 AM
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| I can testify to both WW's hospitality and the fine quality of the beverage she shared with us. The next task before us is to find a source of less expensive south-central PA cherries for the 2009 production run. |
Bookworm
"I've gotten so fascinated with the eighteenth century, I'm going to stay there." -- David McCullough
"Nothing to it, brother." -- Barack Obama |
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BookwormMG
Deerslayer
USA
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August 12 2009
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Posted - September 17 2009 : 07:25:32 AM
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George Washington must have liked Cherry Bounce too, because he served it at a New Year's Day open house after New York became our first capital. This is according to the Christmas issue of Early American Life, which arrived in the mail this week. EAL says the drink combines spirits "with the native American sour cherry," so this version might taste a little different. Here's the recipe:
12 pounds cherries, pitted
4 pounds sugar to each gallon of juice
1 quart each rum and brandy
Mash the cherries and crack the stones. Place the cherries in a large stone crock. Add sugar and spirits; stir well. Cover the crock and let stand for three months, stirring occasionally during the first month. Strain and bottle. Improves with age. Makes four quarts.
This version might allay Fitz's concern that there won't be enough. The recipe is credited to the Thirteen Colonies Cookbook, printed by the Montclair (NJ???) Historical Society in 1975.
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"Glory, glory, hallelujah, welcome to the future!" -- Brad Paisley |
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Fitzhugh Williams
Mohicanland Statesman
Bumppo's Patron since [at least]:
July 17 2005
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Posted - September 17 2009 : 09:50:58 AM
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I am afraid that only four quarts would not go very far. That's only a quart a person. A portion of one night's revelry perhaps?
We had some good cherries at Crown Point this August but we ate them. |
"Les deux pieds contre la muraille et la tete sous le robinet" |
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Wilderness Woman
Watcher of the Wood
USA
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November 27 2002
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Posted - September 17 2009 : 12:57:43 PM
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"4 pounds of sugar to each gallon of juice"????  Wow. That is a lot of sugar. I don't think one would need to worry about the sourness of the cherries. |
"It is more deeply stirring to my blood than any imaginings could possibly have been." |
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Kan-Tuck-EE
Pioneer
Bumppo's Patron since [at least]:
December 31 2008
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Posted - September 17 2009 : 9:18:02 PM
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| Years ago I used to make something similar with cranberries...Cranberry Casis it is called. I have the recipe somewhere and it is really good too. Don't know how historically correct it would be though. |
Kan-Tuck-EE |
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Recipe for a Bouncy Colonial Liqueur
