Tom Haverford Cocktail Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a longtime food and drink expert whose recipes and cocktail-making tips can be found on her newsletters What to Drink and The Dinner Plan. She is the author of  The One-Bottle Cocktail and Batch Cocktails, both published by Ten Speed Press.
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Updated August 30, 2018
Red wine root liqueur cocktail
Wes Rowe

This brunch drink from Southpaw BBQ in San Francisco is like a cross between sangria and soda, with a kick of herbal complexity from Root liqueur by Art in the Age. Root is available online and in liquor stores.

Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.

Recipe Details

Tom Haverford Cocktail Recipe

Active 5 mins
Total 5 mins
Serves 6 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1 cup ice
  • 3/4 cup Syrah or other fruity red wine
  • 3/4 cup simple syrup (see note)
  • 1 cup plus 2 tablespoons Root liqueur
  • 1/2 cup plus 1 tablespoon freshly squeezed juice from 5 to 6 lemons
  • Garnish: 6 orange wedges

Directions

  1. Add ice, wine, simple syrup, Root liqueur, and lemon to a large pitcher. Stir until well chilled. Divide among ice-filled glasses, garnish each glass with an orange wedge and serve immediately.

Special equipment

Pitcher

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