Simnel cake sour
By Miriam Nice
Looking for an Easter cocktail with all the spices of the season? This twist on an Amaretto sour has a splash of orange juice and a dusting of cinnamon to give you Simnel cake in a glass
-
Prep:10 mins
Cook:5 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 202
-
fat 2g
-
saturates 0.1g
-
carbs 22g
-
sugars 22g
-
fibre 0.4g
-
protein 1g
-
salt 0g
Ingredients
- 25ml kirsch or brandy
- 100ml Amaretto
- juice 1 lemon
- juice 1 orange
- 100ml Madeira
- ice
- 50g golden marzipan
- 100g golden caster sugar
- thick strip of orange zest
- 1 tsp cinnamon
- 1 tsp mixed spice
- pinch dried ginger
- 4 cocktail sticks
Method
Start by making the spiced syrup. Put all of the ingredients into a saucepan with 100ml water. Gently bring to the boil, then turn the heat off and allow to cool completely. Once cold, pour the mixture through a sieve into a jug and chill until needed. Will keep in the fridge for up to 1 week.
Heat grill to high then roll the marzipan in to 4 balls and place on a baking sheet and grill for 2-3 mins or just until the very top of the marzipan is toasted. Leave to cool then when cold enough to handle thread them on the cocktail stick
Fill 4 tumblers with ice then pour the brandy, Amaretto, lemon and orange juice, Madeira and 50ml of the syrup into a cocktail shaker with a large handful of ice. Shake well until the out side of the shaker feels icy cold. Strain into the tumblers and add the marzipan garnish. Serve immediately.
