Road Runner

Alex Jump, Death & Co. | Denver

A more baroque take on the classic Whiskey & Cola (that leans ever-so-closely to Ramos Fizz territory), Alex Jump’s inspiration was to make an easy-drinking cocktail fit for both a “high-falutin’” Southern cocktail bar or the back porch after dinner. The drink is built on a base of New York Distilling Co.’s Ragtime Rye, which is made in Brooklyn and was one of the first spirits to garner the designation of “Empire Rye”— a class of rye that must be produced in-state, using at least 75 percent New York–grown grain. Peanut-infused amontillado sherry provides some heft and depth, while lemon juice and the Fever-Tree Distillers Cola cut the richness.


Yield: 1

  • 1 1/2 ounces Ragtime Rye
  • 1/2 ounce peanut-infused Lustau amontillado sherry (see Editor’s Note)
  • 1/2 ounce cinnamon syrup (see Editor’s Note)
  • 3/4 ounce lemon juice
  • 1 ounce heavy cream
  • 1 egg white
  • Fever-Tree Distillers Cola, to top

  1. Combine all ingredients except the soda, and dry shake.
  2. Add ice, then shake vigorously.
  3. Strain into a chilled fizz glass, and top with Fever-Tree Distillers Cola.
Editor's Note

Peanut-Infused Amontillado Sherry
Combine 180 grams toasted peanuts and 750 ml Lustau amontillado sherry in a container and refrigerate overnight. Strain through a coffee filter, and re-bottle. Store in refrigerator for up to 1 month.

Cinnamon Syrup
Combine 500 grams simple syrup (1:1) and 15 grams cinnamon bark in a pot on the stove, and bring to a light simmer. Simmer for 15 minutes, then remove from heat, cover and let cool overnight. Strain out cinnamon bark, and store in the refrigerator for up to 1 month.