- 200ml cognac
- 150ml muscat wine (we used Rutherglen)
- 60ml simple syrup (we used Funkin Sugar Cane Syrup)
- 6 egg whites
- 120ml double cream
- 6 strips of pared orange peel
- 6 cloves
The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…
- 6 pinches of ground cinnamon
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.