You can use regular lemonade to make this Southern refresher, but we like to use the tart Italian Limonata made by San Pellegrino (it’s available in most grocery stores).
Recipe information
Yield
2 drinks
Ingredients
2 ounces Jack Daniel’s whiskey
One 12-ounce can San Pellegrino Limonata (or 1/2 cup lemonade concentrate, thawed, plus 1/4 cup seltzer)
2 teaspoons Maraschino cherry juice
Maraschino cherries, for garnish
Preparation
Pour the whiskey, half of the Limonata (or all of the lemonade concentrate and seltzer), and the Maraschino cherry juice into a cocktail shaker with crushed ice. Shake well to combine, and divide the mixture between two highball glasses. Add the remaining Limonata and garnish with a Maraschino cherry.
From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.
Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.
Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.
