Ingredients
- 25ml Cherry brandye.g. Cherry Heering
- 15ml Amaretto
- 50ml Fresh pressed cherry juice
- 15ml Fresh lime juice
- 10ml Grenadine
- 100ml Asti Spumantechilled
- Large handful of ice cubescrushed or rocks
- 2 Fresh cherries for garnish
- 1 Pebble-shaped chocolate or edible rockoptional garnish
Method
Chill the glass
Pop a rocks glass (short tumbler) in the freezer for a few minutes to get it nice and cold.
Build the cherry mix
In a cocktail shaker, combine the cherry brandy, amaretto, cherry juice, lime juice, and grenadine. Do NOT add the Asti here — that comes later.
Shake it up
Add a scoop of ice to the shaker, seal tightly, and shake vigorously for about 15 seconds until the outside feels properly cold.
Prepare the rocks
Fill your chilled rocks glass with ice. Larger cubes work best here as they'll melt slower and keep the fizz from going flat too quickly.
Strain over the rocks
Strain the cherry mix over the ice in the glass. You should have a gorgeous deep ruby base sitting on the rocks.
Top with Asti
Gently pour the chilled Asti over the back of a spoon into the glass to keep as much fizz as possible. Don't stir — let the bubbles do the work.
Garnish with meaning
Drop in the fresh cherries, resting on the ice like little painted rocks. Add an edible chocolate pebble on the rim as a nod to Kinisrocks85.
Raise a glass
Toast to Kini. Happy Birthday to a legend whose spirit keeps travelling — just like her rocks.