Easter cocktail
- Preparation and cooking time
- Total time
- + infusing
- Easy
- Serves 1
Ingredients
- 30ml amaretto
- 5ml PX sherry
- 20ml lemon juice
- 20ml hot-cross bun syrup
- 1 egg white
- twist lemon peel, to serve
SYRUP
- 3 stale hot-cross buns
- 500g sugar
Method
- STEP 1
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.
- STEP 2
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.
