Nicolene Schwartz has slung cocktails in some of Columbus' finest establishments. Just recently she helped unveil a new seasonal cocktail menu at MoJoe Lounge Downtown. The Red Rye Cobbler - yes, it does taste a bit like your favorite dessert - is served over ice in a nifty squared-off rocks glass. It's built for sipping and savoring.

Nicolene Schwartz has slung cocktails in some of Columbus' finest establishments. Just recently she helped unveil a new seasonal cocktail menu at MoJoe Lounge Downtown. The Red Rye Cobbler - yes, it does taste a bit like your favorite dessert - is served over ice in a nifty squared-off rocks glass. It's built for sipping and savoring.

Red Rye Cobbler

1 1/2 ounces Wild Turkey rye

1 ounce B&B

1/2 ounce Punt A Mes vermouth

3/4 ounce fresh-squeezed orange juice

1/2 ounce simple syrup

4 macerated cherries, plus 1/4 ounce macerating liquid (recipe follows)

Muddle three cherries into the 1/4 ounce macerating liquid in a mixing glass. Reserve the remaining cherry for garnish. Add all other ingredients, shake and pour, unstrained, into a rocks glass. Garnish with a macerated cherry on a pick.

Macerated Cherries

1 pound cherries, stems and pits removed

3 tablespoons cinnamon

1/2 teaspoon powdered cloves

2 green cardamom pods

1/2 cup brandy

1/2 cup cognac

1 teaspoon butter

Toast cinnamon, cloves and cardamom in a medium saucepan over medium heat until fragrant, less than a minute. Pour brandy and cognac over the spices, stirring and scraping the bottom of the pan with a wooden spoon. Add cherries and reduce heat. Simmer gently, uncovered, for about 30 minutes. Liquid should just cover the cherries; add small amounts of brandy and cognac as needed. Add butter. Swirl until melted. Discard cardamom pods. Transfer cherries and liquid to storage container and chill.