Zombie Root Carousel

Forget all the Shandy’s/Dark N Stormy’s. This is a tried and true delicious group of spirits. Be careful of it’s sweet nectar, you’ll be loving it on the floor if not careful! That’s the beauty of a great drink though. Here’s to the great weather and this recipe from Warren Bobrow featuring Tuthilltown Manhattan Rye Whiskey and Art In The Age Root.

In a cocktail shaker, mash several maraschino cherries to a pulp
2 oz. of Tuthilltown Manhattan Rye Whiskey
1 oz. Root USDA Certified Organic Liquor
Finish with a shake or two of Fee Brothers Rhubarb Bitters and some freshly scraped ginger root.

Add ice, top with ginger ale. Shake, strain and pour over fresh ice in a tall glass.

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8 Responses to Zombie Root Carousel

  1. Ethan Jayne says:

    This sounds so good. How did you find this recipe?

    I recently had a chance to listen to/taste some tuthilltown spirits during their workshop at the Viticulture 2010 Convention; they’re doing very respectable things in the wastelands of upstate New York.
    Have you ever dabbled in alcohol brewing/distilling of your own?

  2. drinkinanddronin says:

    I found this recipe by way of friend, Warren Bobrow. Tuthilltown whiskey’s are great.

    I’ve never taken my hand to brewing/distilling but I am certainly interested in doing my own.

  3. Ben says:

    Recipe looks delicious, can’t wait to taste.

    From your experience, approx. how much ginger ale do you usually top off with?

  4. Mark D says:

    Sounds amaizing, but I’m always weary of any drink recipes that involve muddling of any fruit, especially maraschinos. I would probably opt out of that step. And to further my cocktail snobbery, if a person could get his hands on some authentic ginger beer, it seems like that would make it that much better.

    As for how much ginger beer, Esquire’s Dark N’ Stormy recipe suggests playing with the taste, but roughly 3 oz for 2 oz of spirit.

    Can’t wait to try this one.

  5. Mark: the luxardo cherries should have been in the recipe. they are gutsier and richer than the typical red cherry which is more chemical than cherry.

    I call it a hand held cherry bomb though. light the fuse with care!

  6. Mark D says:

    That makes me feel a little better, but I still typically opt out of muddled fruit. But I’m not afraid to try though; one with and one with out. The more the merrier! What are your thoughts on the ginger beer?

  7. thorn says:

    am really excited to try this. i enjoy this root stuff (which you can get here in SF at CASK–which might be the best ‘brown liquor’ store i’ve ever been to) but often find it to be a bit much to drink straight.

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