Christmas mess
Take the classic summer Eton mess combo of cream and meringue and give it a festive twist with frozen mixed berries, cinnamon and blackcurrant liqueur
St Nick's flip
Serves 6
Easy
Prep:
no cook
Nick Jones and Leah de Felice Renton from Birds & Bats Wines describe their cocktail creation as a creamy Christmas dessert in a glass, sign us up!
Skip to ingredients
- 200ml cognac
- 150ml muscat wine(we used Rutherglen)
- 60ml simple syrup(we used Funkin Sugar Cane Syrup)
- 6 egg whites
- 120ml double cream
- ice
- 6 strips of pared orange peel
- 6 cloves
- 6 pinches of ground cinnamon
Nutrition: per serving
- kcal246
- fat11g
- saturates7g
- carbs8g
- sugars4g
- fibre0g
- protein4g
- salt0.2g
Method
step 1
Pour a third of all the ingredients (except the pared orange, cloves and cinammon) into a cocktail shaker with a handful of ice.
step 2
Shake hard for 1 min, then strain into two wine glasses. Repeat twice more with the remaining ingredients using fresh ice each time. Stud each piece of pared orange with a clove, then use to garnish each glass along with a pinch of cinnamon.
