This rather lurid cocktail tasted better than it looks. I have been macerating Juneberries and some black cherries in a lot of Calvados, with some sugar added. A variation on It. We had a taste a few days ago. I mixed one part of the Calvados to six parts of prosecco, and added the flourish of a very alcoholic cherry. I called it the Transatlantic because I didn't know what else it call it: native berries, local cherries, French Calvados, Italian prosecco?
This was on the terrace before the weather went berserk and turned us into shut-ins.
The weather now? Very nice.