PEAR CIDER BAKEWELL

My Bakewell Collins cocktail was such a hit with readers, but for the warmer months I wanted something a little lighter (and more alcoholic). 

Ingredients (per cocktail) 

  • 35ml cherry brandy 
  • 35ml amaretto liqueur 
  • 1/2 500ml can of pear cider 

Method

Simply shake the brandy and amaretto vigorously over ice in a cocktail shaker or jam jar with tight fitting lid. Strain into a champagne flute and top up with the pear cider.