Cocktail & Other Recipes By Spirit Bourbon Cocktails

Harvest Moon

Inspired by the harvest season in late September, this cocktail by Shawn Chen, the beverage director at RedFarm and principal bartender at Decoy, embodies fall’s coziest flavors.


  • 1 3/4 ounces Tincup whiskey
  • 1/4 ounce Fernet-Branca
  • 1/4 ounce Heering cherry liqueur
  • 1/4 ounce Madeira
  • 1/2 ounce Concord grape shrub*
  • Garnish: 3 Concord grapes soaked in pomegranate molasses brandy and toasted almond


  1. Add all ingredients to a mixing glass with ice.

  2. Stir vigorously until the mixing glass becomes frosty.

  3. Strain into a rocks glass over two-inch ice cube.

*Concord grape shrub: Combine 6 cups Concord grapes (thoroughly rinsed) with 2 cups granulated sugar and gently mash the fruit to release its juice. Cover with plastic wrap and allow to sit overnight in the refrigerator. Strain the mixture through a fine-mesh strainer by letting it sit for at least 30 minutes and discard solids. Add 1 cup white wine vinegar to the juice mixture. Bottle shrub in a glass jar. Will keep, refrigerated, for up to three weeks.