Pavlova Sour COCKTAIL RECIPE
A little spicy, a little tropical, fluffy and sour. Better than a supermarket pav, but could never beat mum’s homemade one.
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INGREDIENTS
- 45mL Australian Christmas Gin
- 15mL passionfruit syrup*
- 20mL lemon juice
- 20mL egg white (or Wonderfoam)
- Mint
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METHOD
- Combine all ingredients in a tin with ice and shake
- Strain into a Rocks glass and top with ice
- Garnish with a mint sprig
*To make passionfruit syrup:
- Combine 250g caster sugar with 250mL water in a saucepan and bring to the boil
- Stir to dissolve sugar and remove from heat
- Add 250 fresh (approx. 5 passionfruit) or frozen passionfruit pulp and soak for two hours before straining and bottling
- Keep refrigerated (will keep for two weeks)
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