– 25ml Sweet Vermouth (my new favourite is Lillet Rouge, produced in France since the 1800’s rather than the ubiquitous Martini Rosso)

– 25ml Dry Vermouth (Noilly Prat is also my current favourite)

– 25ml crème de cassis

– 75ml Bombay Sapphire Gin

– 20ml Pomegranate syrup (or grenadine)

Shake vigorously in a cocktail shaker quarter filled with ice. Serve strained into two chilled cocktail glasses and garnish with a maraschino cherry.