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.

  • INGREDIENTS

    • 45mL Australian Christmas Gin  
    • 15mL passionfruit syrup* 
    • 20mL lemon juice 
    • 20mL egg white (or Wonderfoam) 
    • Mint 

  • 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)

  • LOOKING FOR MORE?

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  • A crocheted Christmas pavlova and Four Pillars Australian Christmas Gin sit against a red backdrop

    AUSTRALIAN CHRISTMAS GIN

    An annual release, made with Christmas puddings and aged in muscat barrels.

    Learn more