Holiday cooking with Chef Dean Neff: After-holiday bourbon and Cheerwine cocktail

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WILMINGTON, NC (WWAY) — Now that the long holiday weekend is over, you might enjoy a little liquid refreshment to help you take the edge off all that eating!

Recently, renowned chef Dean Neff of Wilmington’s Seabird restaurant met with WWAY’s Donna Gregory to show her how to concoct the luscious libation.  This one isn’t for the faint of heart, though; it has bourbon and luxardo liqueur, with bitters and aromatic garnishes.  What makes this a North Carolina beverage?  The sweetness and fizz come from Cheerwine, bottled here in NC!

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Here’s Chef Neff’s recipe, and check out the video to see how you can enjoy this at home.

Cheerwine and Bourbon Smash

Muddle…

1 lemon wedge

4 Fresh, frozen, or Brandied Cherries (pits removed)

5-7 medium mint leaves

½ ounce Luxardo Maraschino Cherry Liquor

2 ounces Bourbon

4 dashes orange or Angostura Bitters

 

Strain into a 12 ounce glass with lots of ice

 

Top off with Cheerwine…

 

Garnish with fresh Mint, 2-3 slices of pickled ginger, additional cherries, and star anise (optional).