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
cubed ice
chilled soda, to finish
coin of lemon, to garnish
fresh cherry, to garnish

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.

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1.Add the tea to the orange bitters, leave to infuse in the fridge for 24 hours, then strain.
2.De-stone the cherries, slice, then add to the red wine and sugar in a microwave-safe container.
3.Stir, cover, then blast on high in the microwave for 5 minutes. Allow to cool, then strain.
4.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.
5.Shake without ice, then add cubed ice and shake again.
6.Double strain into a chilled highball without ice, then crown with soda.
7.Snap the lemon coin over the top, then discard.
8.Garnish with a sliced cherry placed on the rim.

This is an edited extract
from Mr Lyan’s Cocktails
at Home: Good Things to
Drink with Friends by Ryan
Chetiyawardana, White
Lion Publishing, Images
© Kim Lightbody.