Prepare the cherry syrup base: Place the pitted cherries, caster sugar, and water into a medium saucepan over medium heat. Stir gently with a wooden spoon until the sugar has fully dissolved — you will hear the gritty sound of the sugar crystals disappear, and the liquid will turn from cloudy to transparent. Bring the mixture to a gentle simmer, where small, lazy bubbles break the surface. Cook for 5 minutes, until the cherries have softened and released their deep red juices. The syrup will take on a rich, jewel-like colour, and the kitchen will smell of summer fruit.

Infuse and strain: Remove the pan from the heat. Add the grated lime zest and the strips of peel (if using), and stir in the pinch of salt. Cover the pan and allow it to steep for 10 minutes. The salt does not make the drink salty; it brightens the fruit flavours and balances the sweetness. After steeping, pour the mixture through a fine-mesh sieve into a heatproof bowl or jug, pressing gently on the cherry solids with the back of a spoon to extract every drop of flavour. Discard the solids. The syrup should be a clear, vibrant ruby liquid. Allow it to cool to room temperature, then refrigerate for at least 30 minutes until completely chilled.

Chill your glassware: This is a non-negotiable step for presentation. Place six highball or tumbler glasses in the freezer for at least 15 minutes before serving. A frosted glass keeps the drink colder for longer and prevents rapid dilution from the ice. When you remove the glasses, they should feel icy to the touch and appear lightly misted.

Assemble the base: For each glass, pour 60 ml of the chilled cherry-lime syrup into the bottom. The syrup should coat the base in a thin, glossy layer. Add a generous handful of ice cubes — ideally large, slow-melting cubes that will not water down the drink. The sound of ice hitting the cold glass is a satisfying signal that you are nearly there.

Add the sparkle: Slowly pour 150 ml of chilled sparkling water into each glass, tilting the glass slightly to preserve the carbonation. The syrup will rise and swirl through the bubbles, creating a gradient effect — dark ruby at the bottom, fading to a pale rose at the top. Watch the tiny bubbles stream upward; this visual cue tells you the drink is effervescent and lively.

Finish with fresh lime: Squeeze 1 tablespoon (15 ml) of fresh lime juice into each glass. Do not add it earlier, as the acidity can dull the bubbles over time. Stir gently once with a long spoon to combine, but do not over-stir, or you will lose the beautiful layered appearance.

Garnish for impact: Slide a thin lime wheel onto the rim of each glass, cut-side down. Drop one whole pitted cherry into the drink — it will sink slightly and rest among the ice cubes. For an extra touch, gently slap a mint sprig between your palms to release its oils, then tuck it into the glass. The contrast of the glossy red fruit, the bright green lime, and the dark green mint against the frosty glass is what makes this drink look like it belongs on a linen-draped table.