Here’s a Cheerwine cocktail from Chef Dean Neff of Wilmington, NC’s Seabird restaurant. Cool weather, roasted oysters, and a bonfire are the only things that make this cocktail even more enjoyable.  


  • 1 medium Meyer lemon wedge
  • 4 fresh or brandied cherries (pits removed)
  • 57 mint leaves
  • ½ ounce Luxardo Maraschino Cherry Liqueur 
  • 2 ounces Bourbon
  • 4 dashes Angostura bitters
  • Cheerwine 


  • Large mint sprig
  • Additional cherries
  • 23 pickled ginger slices
  • Star anise pod (optional)


In a cocktail shaker, muddle lemon, cherries, mint, Luxardo, Bourbon, and bitters.

Add ice then shake vigorously. Strain into a 12-ounce glass filled with ice. 

Top off with Cheerwine and garnish with mint sprig, cherries, pickled ginger slices, and star anise pod. 

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