A cocktail that might knock you out
37 Ratings
Uppercut Cocktail
Photo: Katie Foster/Tasting Table 

All month long, we're celebrating the people, places, dishes and traditions that make the South so special. Come take a seat at our table.

Miles Macquarrie of Atlanta's Kimball House makes a Coca-Cola reduction that acts as a simple syrup for this potent drink.

To learn more, read "Stirred by the South."


Recipe adapted from Miles Macquarrie, Kimball House, Atlanta, GA

Yield: 1 cocktail

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes


For the Coca-Cola Reduction:

One 12-ounce can Coca-Cola

1 tablespoon granulated sugar

½ teaspoon fresh lemon juice

For the Cocktail:

1½ ounces bourbon

¾ ounce spiced rum (such as Scarlet Ibis)

½ ounce Punt e Mes

½ ounce Coca-Cola reduction

4 dashes orange bitters


Orange peel, for garnish


1. Make the Coca-Cola reduction: In a small saucepan over medium-high heat, bring the Coca-Cola to a boil. Reduce the liquid to ¾ cup, 5 to 7 minutes. Whisk in the sugar, stirring constantly, until it dissolves. Remove from the heat and add the lemon juice. Let cool.

2. In a cocktail shaker, combine the bourbon, rum, Punt e Mes, Coca-Cola reduction and bitters. Fill the shaker with ice. Stir until well chilled and strain into a rocks glass over 1 large ice cube. Garnish with an orange peel and serve.

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