Winter warmers: Red Rye Cobbler at MoJoe Lounge Downtown

Kristen Schmidt, Columbus Alive
Photo by Jodi Miller

Nicolene Schwartz has slung cocktails in some of Columbus' finest establishments. Just recently she helped unveil a new seasonal cocktail menu at MoJoe Lounge Downtown. The Red Rye Cobbler - yes, it does taste a bit like your favorite dessert - is served over ice in a nifty squared-off rocks glass. It's built for sipping and savoring.

Red Rye Cobbler

1 1/2 ounces Wild Turkey rye

1 ounce B&B

1/2 ounce Punt A Mes vermouth

3/4 ounce fresh-squeezed orange juice

1/2 ounce simple syrup

4 macerated cherries, plus 1/4 ounce macerating liquid (recipe follows)

Muddle three cherries into the 1/4 ounce macerating liquid in a mixing glass. Reserve the remaining cherry for garnish. Add all other ingredients, shake and pour, unstrained, into a rocks glass. Garnish with a macerated cherry on a pick.

Macerated Cherries

1 pound cherries, stems and pits removed

3 tablespoons cinnamon

1/2 teaspoon powdered cloves

2 green cardamom pods

1/2 cup brandy

1/2 cup cognac

1 teaspoon butter

Toast cinnamon, cloves and cardamom in a medium saucepan over medium heat until fragrant, less than a minute. Pour brandy and cognac over the spices, stirring and scraping the bottom of the pan with a wooden spoon. Add cherries and reduce heat. Simmer gently, uncovered, for about 30 minutes. Liquid should just cover the cherries; add small amounts of brandy and cognac as needed. Add butter. Swirl until melted. Discard cardamom pods. Transfer cherries and liquid to storage container and chill.

MoJoe Lounge Downtown

149 S. High St., Downtown