Noah Cross, bar manager at Crocketts in Exeter, shares his recipe for this fruity number spiked with cherry liqueur, pineapple juice and orange bitters
www.crockettsbar.co.uk
Serves 1
- Portobello Road Gin 45ml
- Heering Cherry Liqueur 10ml
- Benedictine 5ml
- Triple sec 5ml
- Pineapple juice 20ml
- Lemon juice 30ml
- Angostura Orange Bitters a dash
- Maraschino syrup a dash
- Soda to serve
- Maraschino cherry to garnish
- Sprig of mint to garnish
- Pour the gin, cherry liqueur, Benedictine and triple sec into a cocktail glass filled with ice and stir.
- Add the pineapple juice, lemon juice, bitters and syrup.
- Top with soda and garnish with a maraschino cherry and sprig of mint.
You will need
- Portobello Road Gin 45ml
- Heering Cherry Liqueur 10ml
- Benedictine 5ml
- Triple sec 5ml
- Pineapple juice 20ml
- Lemon juice 30ml
- Angostura Orange Bitters a dash
- Maraschino syrup a dash
- Soda to serve
- Maraschino cherry to garnish
- Sprig of mint to garnish
Method
- Pour the gin, cherry liqueur, Benedictine and triple sec into a cocktail glass filled with ice and stir.
- Add the pineapple juice, lemon juice, bitters and syrup.
- Top with soda and garnish with a maraschino cherry and sprig of mint.
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