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Orchard daisy


  • 25ml/1fl oz fresh lemon juice

  • 15ml/½fl oz sugar syrup (made by dissolving sugar in an equal quantity of water)

  • 35ml/1½fl oz cognac

  • 15ml/½fl oz crème de pêche liqueur

  • 1 handful ice cubes

  • chilled mixed fruit cider, to top up

  • 1 small handful mixed berries, to garnish

Preparation method

  1. Place the lemon juice, sugar syrup, cognac and crème de pêche into a Boston shaker. Add some ice and shake vigorously until well combined.

  2. Strain into a large coupette glass and top with the mixed fruit cider. Garnish with a few mixed berries.

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