A Chilean twist on a wine cocktail: elegant, vibrant and built on the balance between the depth of pinot noir and the bright sweetness of cherries. It takes inspiration from Chile’s traditional borgoña, a drink where red wine meets fruit (usually strawberries), but layers in cherry liqueur and soda for a modern, effervescent edge. I sometimes add a few drops of fresh lime juice to sharpen the sweetness and make the fruit flavours really pop. It’s refreshing yet sophisticated, and a great aperitif.
Cerezo negro
Serves 1
90ml pinot noir – Chilean, obviously
30ml cherry liqueur – Cherry Heering or kirsch, ideally
90ml cherry soda, chilled
A few drops fresh lime juice, to taste (optional)
1 twist lemon, to garnish (or, when in season, 1 fresh cherry)
Fill a large wine glass or rocks glass with ice. Add the wine and cherry liqueur, and stir gently to combine. Top with the cherry soda, add lime juice to taste, if using, garnish and serve.
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Nico Einersen, head chef, Mareida, London W1
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