Try our Easter cocktail recipe or check out our best cocktail ideas. Use hot-cross buns that may be a little past their best to make this easy Easter-spiced twist on amaretto sour. Why not make your own hot cross buns, too.
PX sherry 5ml
lemon juice 20ml
hot-cross bun syrup 20ml
egg white 1
lemon peel twist,
stale hot-cross buns 3
To make the syrup, tear up the buns and put them in a pan with the sugar and 300ml water. Bring to the boil then turn off the heat and leave to infuse. Once cooled, strain into a sterilized bottle and chill.
To make the cocktail, put all of the ingredients in a shaker without ice and shake hard, then open the shaker, fill with ice and shake hard again. Strain into a rocks glass over fresh ice and add a twist of lemon to serve.