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.
- 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.