This is a liquid version of summer pudding. I love all cherries – the sweet, juicy fresh ones; the sticky glacé cherries of my childhood; and fancy maraschinos. I’d use LAM pinotage, a super-fragrant and light wine from Swartland, South Africa, but any soft, aromatic, fruit-driven red wine will do. Traditional drinking vinegars are back in fashion, as are other ancient techniques such as fermenting and pickling; Womersley is my favourite brand, providing a proper zingy tang. Next week, I’ll show you a white wine-based summer punch. Per serving:
1 small mixed handful fresh (stoned) and glacé cherries, plus a maraschino or two
125ml light, fruity red wine, chilled
15ml raspberry drinking vinegar
Ice
1 twist orange peel
Fill the bottom of a tumbler or highball with the cherries. Pour over the wine and drinking vinegar, add a few cubes of ice and a twist of orange, stir and drink.
• Ruth Spivey is wine buyer at Craft London and founder, Wine Car Boot.
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