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Simnel cake sour

Simnel cake sour

A star rating of 4 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Looking for an Easter cocktail with all the spices of the season? This twist on an Amaretto sour has a splash of orange juice and a dusting of cinnamon to give you Simnel cake in a glass

Nutrition: per serving


  • 25ml kirsch or brandy
  • 100ml amaretto
  • juice 1 lemon
  • juice 1 orange
  • 100ml madeira
  • ice
  • 50g golden marzipan

For the spiced syrup

  • 100g golden caster sugar
  • thick strip of orange zest
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • pinch dried ginger

You will need

  • 4 cocktail sticks


  • STEP 1

    Start by making the spiced syrup. Put all of the ingredients into a saucepan with 100ml water. Gently bring to the boil, then turn the heat off and allow to cool completely. Once cold, pour the mixture through a sieve into a jug and chill until needed. Will keep in the fridge for up to 1 week.

  • STEP 2

    Heat grill to high then roll the marzipan in to 4 balls and place on a baking sheet and grill for 2-3 mins or just until the very top of the marzipan is toasted. Leave to cool then when cold enough to handle thread them on the cocktail stick

  • STEP 3

    Fill 4 tumblers with ice then pour the brandy, Amaretto, lemon and orange juice, Madeira and 50ml of the syrup into a cocktail shaker with a large handful of ice. Shake well until the out side of the shaker feels icy cold. Strain into the tumblers and add the marzipan garnish. Serve immediately.


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A star rating of 4 out of 5.4 ratings

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