Cerezo negro — Mareida’s cerezo negro recipe

A Chilean twist on a wine cocktail, the Cerezo negro balances the depth of pinot noir with the bright sweetness of cherries. It takes inspiration from Chile’s borgoña, where red wine meets fruit, but layers in cherry liqueur and soda for a modern, effervescent edge. A few drops of fresh lime juice can sharpen the sweetness and make the fruit flavours really pop, creating a refreshing yet sophisticated aperitif.

Ingredients: 190ml pinot noir (Chilean), 30ml cherry liqueur (Cherry Heering or kirsch, ideally), 90ml cherry soda, chilled, a few drops fresh lime juice to taste (optional), and a twist of lemon or, when in season, a fresh cherry to garnish.

Fill a large wine glass or rocks glass with ice. Add the wine and cherry liqueur and stir gently to combine, then top with the cherry soda. Add lime juice to taste if using, garnish and serve. Nico Einersen, head chef, Mareida, London W1.

Chile, London W1

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