Jill Schulster of Manhattan’s Joe-Doe restaurant created this riff on a cherry cola, which uses cola ice cubes to keep the flavor robust. This recipe first appeared in our October 2011 issue, along with Rebecca Barry’s article Whiskey Rebellion.
- 1 pint cherries, pitted
- 2 oz. rye whiskey
- 3 cups cola
- 1 tsp. fresh lemon juice
- Combine cherries, 1 oz. rye, and 1 cup cola in a bowl; cover and chill. Let remaining cola flatten, then freeze in ice cube trays.
- Place 5 cherries and 1 tsp. rye-cola mixture in a double rocks glass; muddle cherries. Mix remaining whiskey and juice in a shaker with ice; shake to chill. Strain into glass with cherries; add 4 or 5 cola ice cubes.