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
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.