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Strain the syrup into a jar, cover and refrigerate for up to 1 month. In a cocktail shaker, muddle the pitted cherries. Add ice and the cranberry juice, lemon juice and cinnamon syrup and shake well.

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Method: Make the Rosé syrup by stirring the sugar and wine on a saucepan, on medium heat. Set aside to cool. Combine the ingredients for the French 75, shake and strain and garnish with a lemon peel.