This cherry cocktail recipe comes to us from fl.2 (“floor 2”), a fine dining experience in downtown Pittsburgh. The Magnolia uses rye and then a combination of other fruity flavors with a fun color.
What is Luxardo?
Luxardo is what gives this cocktail its lush, red color. This liqour comapny uses marasca cherries, a particular type of cherry that’s only grown in northeastern Italy. In Pittsburgh, you’re likely to find these at a specialty store like Pennsylvania Macaroni, but you can also get them online.
What is Cointreau?
Cointreau is an orange flavored triple sec liqueur produced in Saint-Barthélemy-d’Anjou, France. Cointreau is one of the originators of the triple sec liquor category (“sec” means “dry” in French). Some say that the triple refers to three types of orange peels used in the liqueur, or “three times the flavour of Curaçaos.” However, you don’t need to travel all the way to France for—you can get it at Fine Wine & Good Spirits right here in Pittsburgh. In a cherry cocktail, the cointreau strikes a balance between the Luxardo and the rye to give it a kick and a little bit more flavor.
Ingredients
- 1 ½ oz Liberty Pole Rye
- ½ oz Cointreau
- 2 oz cranberry
- ¾ oz Luxardo
- ¾ oz fresh lemon juice
Instructions
- Shake together and pour into Collins glass with ice.
- Top off with Red Ribbon Mint Ginger Ale.
- Garnish with rosemary and lemon peel.
Recipe by Mustafa Kurtcu, Randy Recker, and Alekja Thomas / Story by Emma Riva / Photography by Dave Bryce
Subscribe to TABLE Magazine’s print edition.
