We’ve taken all the best bits of Eton mess – meringue, raspberries and strawberries – added Baileys and strawberry liqueur, and turned into a fresh, fruity cocktail. Cheers!

 

INGREDIENTS 

  • 125g punnet fresh raspberries, plus extra, to serve
  • 100g (1/2 cup) caster sugar
  • 350g fresh strawberries, hulled
  • 4 cups ice cubes
  • 250ml (1 cup) Baileys Irish Cream liqueur
  • 125ml (1/2 cup) strawberry liqueur
  • 40 pink mini marshmallows
  • 8 mini meringues
  • Mint leaves, to garnish

 

METHODS 

  • Step 1
    Place the raspberries, sugar and 125ml (1/2 cup) water in a small saucepan. Bring to the boil. Boil for 5 minutes or until reduced and thickened. Remove from heat. Use a blender or food processor to blend until smooth. Place in the fridge for 30 minutes or until chilled (see note).
  • Step 2
    Meanwhile, place eight 3/4 cup-capacity (180ml) tall glasses in the freezer to chill.
  • Step 3
    Drizzle about 60ml (1/4 cup) raspberry puree down the inside of the chilled glasses, swirling to coat. Return to the freezer.
  • Step 4
    Finely chop 4 strawberries and set aside. Halve the remaining strawberries. Place the halved strawberries, ice, Baileys, strawberry liqueur and remaining raspberry puree in a blender. Blend until combined and slushy.
  • Step 5
    Pour the strawberry mixture into the chilled glasses. Top with the marshmallows, meringues, chopped strawberries and mint leaves. Place the extra raspberries onto cocktail skewers and use as swizzle sticks.

 


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