This drink was created by Adam Miller, beverage director of Silver Lining Diner, in Southampton, N.Y. It was inspired by Dr. Brown's Black Cherry soda, Miller's favorite childhood soda, and a Northeast diner staple.

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INGREDIENTS

• 2 oz. Starward Two-Fold Australian whisky (or other grain whisky)
• 1¼ oz. cherry syrup (recipe below)
• ¾ oz. lemon juice
• ½ tsp. yuzu juice
• ¼ oz. ginger beer
• 1¼ oz. club soda
• 1 dash absinthe
• Garnish: morello cherry

DIRECTIONS

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 purée
• ½ cup sugar

Strain cherry purée 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.

FROM THE WINTER 2019 ISSUE.