Zombie Root Carousel
Recipe courtesy of Warren M. Bobrow Editor & Food Journalist/ Photojournalist from www.wildriverreview.com/wildtable
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 Q-Ginger ale. Shake, strain and pour over fresh ice in a tall glass.