Fill a cocktail shaker with ice. Add 60ml of oloroso sherry, 15ml of Pedro Ximénez sherry, and 5ml of maraschino liqueur.
Add 5ml of rich simple syrup, 7.5ml of pineapple juice, and 7.5ml of orange juice, and shake until cold.
Double strain into a chilled Collins glass filled with crushed ice. Garnish with a pineapple wedge, an orange slice, mint sprigs, and seasonal berries.
