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!
- 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
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).
Meanwhile, place eight 3/4 cup-capacity (180ml) tall glasses in the freezer to chill.
Drizzle about 60ml (1/4 cup) raspberry puree down the inside of the chilled glasses, swirling to coat. Return to the freezer.
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.
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.