Noah Cross, bar manager at Crocketts in Exeter, shares his recipe for this fruity number spiked with cherry liqueur, pineapple juice and orange bitters
You will need
Portobello Road Gin 45ml
Heering Cherry Liqueur 10ml
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.