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.
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.