Recipe courtesy of Spiker’s Shrubs, Greenfield MA. For more tasty ideas visit .

Manhattan Ice Cream Soda with Sour Cherry Plum shrub
  • 2pints vanilla ice creamslightly softened
  • 2.5tablespoons Bourbon
  • 1-2dashes Angosturo or other herbal bitters
  • 1liter Chilled club soda or seltzermust be cold!
  • 4-6tablespoons Spiker’s Sour Cherry Plum Shrub
  • 4 Luxardo maraschino cherriessee note
  1. Put the ice cream in a food processor. With the machine on and working quickly, add the bourbon and process just until combined. Spread the ice cream in a large, shallow plastic container and freeze until firm enough to scoop, about 20 minutes. (Do not freeze any longer than this or the alcohol will begin to alter the texture of the ice cream.)
  2. Pour the sweet vermouth and Spiker’s Sour Cherry Plum Shrub into four 12-ounce martini or coupe glasses. Gently add the soda/seltzer until the glass is a little more than half full, and swirl with a bar spoon to incorporate the ingredients without deflating the bubbles.
  3. Place a scoop of ice cream in each glass, swirl gently again with the bar spoon, and garnish with a skewered cherry, and serve.
Recipe Notes

Please use only true “brandied” maraschino cherries, made with Marasca liqueur. If you can’t find them in a specialty store, you can easily¬†make your own for current and future cocktail needs.