This holiday whiskey cocktail from Jacob O’Tuel at Rustic Table in Pawleys Island, S.C. features an explosion of dark cherry flavor, finished with a zesty ginger beer and aromatic rosemary garnish.



  • 1.5 oz Cherryshine
  • .5 oz Liquor 43
  • 1 oz Cheerwine Holiday Punch Syrup
  • 4 dashes of Angostura Bitters
  • Ginger Beer to taste
  • Rosemary garnish

Cheerwine Holiday Punch Syrup

  • 2 Liters of Cheerwine Holiday Punch
  • 2 cups of dark brown sugar
  • Peels of 2 oranges
  • 4 cloves
  • 1 vanilla bean, split.



In a tall glass, add Cherryshine, Liquor 43, Cheerwine Syrup and Bitters. Stir to combine. Add ice to the glass and top with Ginger Beer. Garnish with orange twist and a sprig of rosemary.

Cheerwine Holiday Punch Syrup

Reduce mixture for 24 hours on low in a crock pot. Cool slightly and add dark brown sugar. Cool and store in the refrigerator.

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