Our highball menu at Circle 13 champions lower-ABV pours for relaxed evenings of petanque. This one’s a favourite at our park takeovers, as well as a nod to the Basque-inspired pintxo kitchen at our first permanent site in east London.

Cherry kalimotxo

Serves 1

1 lemon wedge
40ml red wine
30ml Cynar
130ml cherry cola – just use your favourite

Squeeze the lemon wedge into a highball glass, then drop in the spent fruit, too. Measure in the wine and Cynar, then fill the glass with ice and stir to chill and combine. Top up with the cola, lift up the ice gently with a long spoon, so the cola falls into the other liquids without losing too many of its bubbles, then serve.

• Marc Sarton Du Jonchay, Circle 13, London E2