Place the Cherry Cola tea in an infuser or small heatproof jug. Pour over 120 ml freshly boiled water and steep for 5 minutes so the tea is deliberately stronger than a regular cup.

Remove or strain out the tea leaves. Allow the tea to cool, then refrigerate until completely cold. Warm tea will melt the ice cream too quickly and flatten the fizz.

Place 4 ice cubes in the chilled 300 ml glass. Pour in approximately 100 ml of the cold Cherry Cola tea, followed by 50 ml chilled lemonade. Keep at least 5 cm clear at the top because the drink will rise when the ice cream is added.

Lower the scoop of vanilla ice cream gently into the glass. Allow the foam to settle for several seconds, then crown the ice cream with a maraschino cherry. Serve immediately with a long spoon and straw.