Fresh cherries are one of my favourite fruits. When in season they can run the gamut of floral and bright, right through to something very deep and autumnal. This drink works with both, but the combination of the deep purple of a black cherry with the wine and the richness of the yolk is particularly special. Speaking of, the yolk might seem odd (and you can omit it if you’re serving it vegan style, but also check your wine if so!), but it gives a wonderful richness to the drink in the style of the classic Golden Fizz so is well worth trying. Keep the fruit after the infusion, too – they are great folded into salads, or served alongside cold cuts.

1 teaspoon loose-leaf Earl Grey tea 4 shots (100ml) Regan’s orange bitters a handful of fresh cherries

10 shots (250ml) light red wine 1 tablespoon golden caster sugar just over a shot (30ml) vodka just under a shot (20ml) lemon juice 1 egg yolk

1 tablespoon sugar syrup (see page 104) cubed ice chilled soda, to finish coin of lemon, to garnish fresh cherry, to garnish

Add the tea to the orange bitters, leave to infuse in the fridge for 24 hours, then strain.

De-stone the cherries, slice, then add to the red wine and sugar in a microwave-safe container. Stir, cover, then blast on high in the microwave for 5 minutes. Allow to cool, then strain.

Add a shot (25ml) of the cherry/wine mixture with the vodka, lemon juice, egg yolk, sugar syrup and 4 dashes of the infused bitters to a shaker. Shake without ice, then add cubed ice and shake again. Double strain into a chilled highball without ice, then crown with soda. Snap the lemon coin over the top, then discard. Garnish with a sliced cherry placed on the rim.


You can switch up the wine depending on the fruits you can get, but think about the drink as a whole. The Earl Grey bitters work great with the cherries and the wine, but try to use a tea flavoured with real bergamot if possible (I love Rare Tea Company’s Earl Grey for this reason, and for the quality of the tea), but you can also vary the tea accent depending on your fruit. Lastly, use a true vodka that has character rather than sugar as a profile – grain vodkas work brilliantly here, so look for a Polish vodka, or one of the great smaller, local brands that have cropped up.





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