Got impatient and cut my cherry bounce off at 1.5 months. The cherries don't taste like cherry any more, but the liqueur does, so I think I'm good. First drink I'm trying is a whiskey sour riff.

1.5oz bourbon whiskey (wild turkey here),

0.75oz cherry bounce (info below)

0.75oz lemon juice,

0.25oz rich Demerara syrup,

0.25oz egg white

2 dashes of angostura aromatic bitters

Dry shake vigorously for 30 seconds, wet shake until ice cold. Stain into a rocks glass over a large rock, top with seltzer and stir.

Cherry Bounce recipe:

1 lb. fresh or whole tart and/or sweet cherries (remove the pits)

1.5 cups granulated sugar cane

4 cups brandy,

1 cinnamon stick

2 whole cloves

1 allspice berry

1 pinch freshly grated or ground nutmeg

Combine all ingredients in airtight jar and shake. Shake weekly for 1-3 months. In my case, 1.5 months. Strain and discard solids, and bottle.