St Nick's flip

birds and bats wines christmas cocktail congac drink gluten free indulgent winter

N/A

Source

Ingredients

200ml cognac

150ml muscat wine (we used Rutherglen)

60ml simple syrup (we used Funkin Sugar Cane Syrup)

6 egg whites

120ml double cream

ice

6 strips of pared orange peel

6 cloves

6 pinches of ground cinnamon

Method

Pour a third of all the ingredients (except the pared orange, cloves and cinammon) into a cocktail shaker with a handful of ice.

Shake hard for 1 min, then strain into two wine glasses. Repeat twice more with the remaining ingredients using fresh ice each time. Stud each piece of pared orange with a clove, then use to garnish each glass along with a pinch of cinnamon.