Zombie Root Carousel
Recipe courtesy of Warren M. Bobrow Editor & Food Journalist/ Photojournalist from Wild Table/Wild River Review.
In a cocktail shaker, mash several maraschino cherries to a pulp
2 oz. of Tuthilltown Manhattan Rye Whiskey
1 oz. Root USDA Certified Organic Liquor
Finish with a shake or two of Fee Brothers Rhubarb Bitters and some freshly scraped ginger root.
Add ice, top with ginger ale. Shake, strain and pour over fresh ice in a tall glass.
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