Noah Cross, bar manager at Crocketts in Exeter, shares his recipe for this fruity number spiked with cherry liqueur, pineapple juice and orange bitters
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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