This is the Ibizan version of the classic Spanish cocktail packed with orange juice, fruit and soda.




Skill level

Average: 5 (1 vote)


  • 180 g (6½ oz) fresh or frozen cherries, pitted and halved
  • 750 ml (25½ fl oz) bottle red wine
  • 200–250 ml (7–8½ fl oz) cherry brandy liqueur, such as kirsch
  • 150 ml (5 fl oz) freshly squeezed orange juice
  • 1 orange, thinly sliced
  • 1 lime, thinly sliced
  • 500–600 ml (17–20½ fl oz) lemon–lime soda
  • ice cubes, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time: 2 hours

  1. Combine the cherries, wine, cherry liqueur, orange juice and half the orange and lime slices in a jug. Stir to combine, then refrigerate for at least 2 hours or until completely chilled. Pour in the soda, fill with ice and stir. Evenly divide among eight glasses, top with the remaining orange and lime slices and serve.


Recipes and images from Islas: Food of the Spanish Islands by Emma Warren, Smith Street Books, RRP $49.99