Southern Sipper Cocktail Recipe

Southern Kitchen

Serves: Makes 1 cocktail

Hands On Time: 10 minutes

Total Time: 45 minutes


Honey-infused Cherry Coke syrup

16 ounces Coca-Cola

6 ounces cherry syrup, such as Luxardo Maraschino

4 ounces honey


2 ounces Bulleit bourbon

1 1/2 ounces honey-infused cherry coke syrup (above)

1 ounce fresh lemon juice

1/4 ounce Fernet Branca

Ice cubes

Mint leaves, for garnish


To make the Cherry Coke syrup: In a medium saucepan, combine all of the ingredients and bring to a boil over medium-high heat. Reduce the heat to low and simmer for 20 minutes. Let cool to room temperature before using. The syrup will keep in the refridgerator for up to one week.

To make the cocktail: Fill a rocks glass with crushed ice.

In a cocktail shaker, combine the bourbon, Coke syrup, lemon juice and Fernet. Fill the shaker with ice and shake mildy. Pour into the prepared glass and garnish with the mint. Serve immediately.

About the recipe

The bitterness of the Fernet and brightness of the citrus cut the sweetness of this sophisticated take on a Jack and Coke from Carl Gilbert, a bartender at Atlas restaurant in Atlanta.