Try These North Carolina Chef's Cheerwine Inspired Food & Drink Recipes

• Charlotte Recipes

• Cheerwine Chops: Chris Rogienski (Supperland)

  This complete holiday dish from Chris Rogienski, executive chef at Supperland in Charlotte, N.C., features a Brookshire pork porterhouse with sweet potato gorgonzola purée, fried brussel sprouts, dried cherries, and a Cheerwine “beurre rouge.”

  Ingredients

  Sweet Potato Purée

  • 1 sweet potato
  • 3 tablespoons heavy cream
  • 2 tablespoons gorgonzola
  • Salt and pepper

  Brussel Sprouts

  • 1 bag brussels, halved
  • Salt and pepper
  • Dried cherries

  Pork Porterhouse

  • 1 cut of pork porterhouse
  • Salt and pepper

  Cherwine “Beurre Rouge”

  • 3 tablespoons butter, divided
  • 1 shallot, finely minced
  • 1 tablespoon Lusty Monk Mustard
  • 2 teaspoons Cheerwine Syrup

   

  Instructions

  Sweet Potato Purée

  • Roast sweet potato at 350°F until fork tender
  • Peel sweet potato
  • Add heavy cream
  • Add gorgonzola
  • Season with salt and pepper to taste
  • Whip until smooth

  Brussel Sprouts

  • Fry brussels in deep fryer at 350°F
  • Season with salt and pepper to taste
  • Sprinkle in dried cherries

  Pork Porterhouse

  • Brine pork in salt and pepper
  • Roast pork until the internal temperature hits 140°F
  • Remove from oven and let rest for 7 minutes
  • Slice and serve on sweet potato puree

  Cheerwine “Beurre Rouge”

  • Add 2 tablespoons butter to saucepan
  • Add shallot and sweat it out
  • Add Lusty Monk Mustard
  • Add Cheerwine Syrup
  • Mount with remaining 1 tablespoon butter
  • Pour on finished pork dish

• Holiday Cheers: Heather Hamilton (Haberdish)

  You’ve got your holiday party toast down, now, just add this festive cocktail from our friend, Heather Hamilton at Charlotte’s Haberdish, and you’ll be all set to cheers your family and friends!

  Ingredients

  • 1½ ounces Sutler’s Gin
  • ½ ounce Domaine de Canton
  • ½ ounce Grenadine
  • ½ ounce lemon juice
  • 5 dashes Crude Tiki 500 bitters
  • 2 ounces Cheerwine Holiday Punch
  • Dehydrated lemon wheel (garnish)

   

  Instructions

  Add all ingredients minus the Cheerwine Holiday Punch.

  Shake and strain.

  Add crushed ice (leaving room for Cheerwine Holiday Punch).

  Top with Cheerwine Holiday Punch.

  Garnish with dehydrated lemon wheel.

• Cup of Cheer: Stephanie Andrews (Billy Sunday)

  This bourbon and Cheerwine cocktail from Stephanie Andrews at Billy Sunday in Charlotte, N.C. is sure to brighten your holiday spirits!

  Ingredients

  • 4 ounces Cheerwine Holiday Punch
  • 1 ounce cherry juice
  • ¾ ounce lemon juice
  • 2 ounces Bourbon
  • 2 dashes Angostura
  • ¾ ounce cinnamon simple syrup, prepared

   

  Instructions

  Freeze Cheerwine Holiday Punch combined with cherry juice into ice cubes. Add prepared ice cubes and all other ingredients in a blender to create a frozen treat.

  Variation: Combine all ingredients except Cheerwine Holiday Punch in a large glass. Then pour Cheerwine Holiday Punch on top. Garnish with cherries or cinnamon stick.

  Cinnamon Simple Syrup

  • 5 cinnamon sticks
  • 2 cups sugar
  • 2 cups water

  Cinnamon Simple Syrup Instructions

  Toast cinnamon. Add sugar and water into medium pot and whisk to combine. Bring to a boil. Let steep for at least 20 minutes. Allow to cool. Store in a sealed container in the fridge for up to one month.

  **Available at Billy Sunday while supplies last**

• Snowshoes: Stephanie Andrews (The Spindle Bar)

  This festive thirst quencher will set the mood at your next holiday event. It can be made as a single drink or as a punch to serve. Recipe courtesy of Stephanie Andrews from The Spindle Bar in Charlotte, N.C.

  Ingredients

  • ½ ounce cinnamon syrup, prepared
  • 2 ounces vodka or gin
  • ½ ounce orange juice
  • ½ ounce lemon juice
  • 1 ounce cranberry juice
  • 3 ounces Cheerwine Holiday Punch
  • 2 scoops pear sorbet (substitution: another sorbet flavor)
  • Cranberries, orange slices, or star anise (garnish)

   

  Instructions

  Combine all ingredients, except Cheerwine and sorbet. Place 2 scoops of sorbet in a large glass and pour prepared drink over sorbet. Top with Cheerwine Holiday Punch. Garnish with fresh cranberries, orange slices, or star anise.

  Punch Variation

  Serve this drink punch style! Melt 2 pints sorbet in a bundt pan on the countertop for several hours. Once melted, place in freezer overnight.

  Combine all ingredients x10 into punch bowl. Top with Cheerwine Holiday Punch. Add sorbet ice mold. Garnish with fresh cranberries, orange slices, or star anise.

  **Available at The Spindle Bar while supplies last**

• The North Carolina Triad Recipes

  • Donald Moore (president and GM, Greensboro Grasshoppers): Sweet and Hot Cheerwine Barbecue Baked Beans 

• Greenville Recipes

  • Drew Breen (CAMP): Need to Mull It Over? **Available at CAMP while supplies last**

  • Jason Bolt (UP on the Roof): Cheer Up **Available at UP while supplies last**

• Columbia, SC Recipes

  • Rosey Rosenfeld (Art Bar): Cheery Sundae 

  • Mike Ellis (The Grand on Main): Bacon-wrapped Cheerwine Pork Tenderloin **Available at The Grand On Main while supplies last**

  • Rachel Price (executive director, Junior League of Columbia): Gingle Juice 

  • Georgia Foster (Hendrix): Hendrix’s Holiday Cheer 

• Charleston, SC Recipes

  • Cynthia Wong (Life Raft Treats): Cheerwine Sticky Toffee Pudding 

  • Don Drake (Magnolias): Cheerwine Dutch Babies and Seared Duck Breast 

  • Michael Leslie (Lenoir): Splitting the Pole **Available at Lenoir while supplies last**