Watershed’s Ginger Rogers makes great year-round cocktail

Q: During a recent dinner at Watershed, I loved all the food, especially the pimento cheese, cornbread and deviled eggs. But I was especially enticed by the drink, Ginger Rogers. I can see myself sipping it year-round. I would love to know the recipe and how to mix it. Thank you! — Ruth Perou, Atlanta

A: The Ginger Rogers is the creation of Mary Bishop and Alex Kong on Watershed's bar team. We're told they always work as a team to develop unique and tasty cocktails. This customer favorite is a lovely combination of citrus and ginger and the brandied cherry garnish puts it over the top. The restaurant buys Griotte cherries from France that are stored in Kirsch brandy. They suggest a suitable replacement would be Luxardo maraschino cherries although they warn those are "much more syrupy."

Watershed’s Ginger Rogers

1 ounce Domaine de Canton

1 ounce Charbay Clear Vodka

1/2 ounce lemon juice

1/2 ounce orange juice

Float of ginger beer

Brandied cherry, for garnish

In a cocktail shaker, combine, Domaine de Canton, vodka, lemon juice and orange juice. Add ice and shake vigorously. Serve cocktail over ice in a Collins glass. Garnish with a float of ginger beer and a brandied cherry. Serves: 1

Per serving: 156 calories (percent of calories from fat, 2), trace protein, 3 grams carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 2 milligrams sodium.