This is our interpretation of the classic Pimm’s Cup which, instead of a pour of Pimm’s No. 1 (a tipple indelibly associated with Wimbledon and English summers), is made using a house-made blend of gin, sweet vermouth, Grand Marnier and Heering Cherry Liqueur. The combination of the Danish Heering and sweet vermouth gives this cocktail a cola-like quality, while the slightly higher alcohol content makes for a punchier, yet equally fruity and refreshing cocktail.

In a glitzy riff – in celebration of our own tennis tournament – we’re lengthening this cocktail with champagne instead of the traditional lemonade. (Another variation is to add ginger syrup and swap champagne for soda to make a Fruit Cup Rangoon.) Muddled fruits play a big role in this drink, so source the ripest and freshest you can find.

* To make a bottle, combine 180ml gin, 180ml sweet vermouth, 90ml Grand Marnier and 60ml Heering Cherry Liqueur. Store in an airtight bottle and refrigerate for up to one month.

This is an edited extract from The Madrusan Cocktail Companion, by Michael and Zara Madrusan ($70; Murdoch Books), which is in shops now.