Ingredients
- 2 ounces Starward Two-Fold Australian Whisky (or other grain whisky)
- 1 ¼ ounces cherry syrup (recipe below)
- ¾ ounce lemon juice
- ½ ounce yuzu juice
- ¼ ounce ginger beer
- 1 ¼ ounce club soda
- 1 dash absinthe
- Morello cherry for garnish
Add all ingredients except ginger beer and club soda to a shaker. Add ice and shake vigorously. Strain over large ice cubes in a Highball glass and top with ginger beer and club soda. Garnish with cherry.
Cherry Syrup
- 1 cup Boiron Morello Cherry Puree
- ½ cup sugar
Strain cherry puree through a fine mesh strainer into a saucepan over low heat. Add sugar and stir until dissolved. Refrigerate in a sealed container for up to two weeks.
Background: Created by Adam Miller, beverage director of Silver Lining Diner, Southampton, N.Y. and featured in the Whisky Advocate, dated winter of 2019. Mr. Miller wrote this drink was inspired by Dr. Brown’s Black Cherry, Miller’s favorite childhood soda.
