Cheerwine, the family-owned soft drink from Salisbury, North Carolina, wants to help you spread holiday cheer!  That’s why they are encouraging people to eat, drink and be merry with Cheerwine recipes this holiday season! Each year Cheerwine releases the special edition Holiday Punch. To celebrate the release they have partnered with 14 chefs, mixologists, and well-known community members from across the Carolinas. Each of these individuals created a brand new recipe featuring Cheerwine just in time for the holidays. Each recipe whether food or drink features Cheerwine, Cheerwine Syrup, or Cheerwine Holiday Punch.

To create a unique seasonal taste, Cheerwine Holiday Punch combines tasty cherry flavors with tangy pineapple juice and bubbly ginger ale. While supplies last, you can purchase Cheerwine Holiday Punch online and at Carolina grocery stores.

“Families across the South have incorporated Cheerwine into their time-honored traditions for ages,” says Joy Harper, the great-great-granddaughter of Cheerwine’s founder and vice president of marketing for Cheerwine. “We’re thrilled to debut these one-of-a-kind Cheerwine-inspired creations and know people will enjoy including them into their holiday celebrations for years to come. We’re grateful to all our partners for sharing their creative recipes with their fellow Carolinians.”

Each of the Cheerwine recipes below can be made at home, and several of them are available while supplies last from the corresponding establishment.

  • 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

  • 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

  • Charleston, SC Recipes