- 50ml morello cherry infused Beefeater Gin
- 20ml lemon juice
- 20ml sugar syrup (see below)
- Dash maraschino liqueur
To make infusions, put 250g of fresh fruit into a bottle of Beefeater Gin with two tablespoons of caster sugar. Leave to infuse for one month. Alternatively, you can speed up the process to a week by running the infusion through the dishwasher a couple of times before letting it steep – it is best to use a large Kilner jar for this to ensure a tight seal. When ready to use, strain the infusion through fine muslin.
To make sugar syrup, heat equal quantities of sugar and water until dissolved. Leave to cool.
Shake all the ingredients in an ice-filled container and strain into a chilled Martini glass. Garnish with a cherry.