The Corner Store [Cocktail Recipe]
January 20, 2021 –––––– Whisky Advocate
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.
Looking for More Citrus and Spice Whisky Cocktails?
- 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
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.
- 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.