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Adapted from a recipe by Alex Straus, cocktail director at Suite 700 at the Hotel Shangri-La in Los Angeles

• Combine first five ingredients in a large bowl and stir.

• Top each serving with 7UP and garnish with a maraschino cherry.

18 oz. Skyy Infusions Cherry

8 oz. lime juice 

10 oz. cranberry juice 

2.5 oz. grenadine
1 oz. Campari

7UP
Maraschino cherries

This article appears in Oct 1-31, 2010.

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