Try this liquid pavlova cocktail, using Christmas gin, passionfruit, mango sorbet and egg white.

In Australia, Christmas falls in the midst of the summer months and while Christmas puds have a place at the table, you'll often find lighter style desserts that also make the most of the fruits available seasonally. Although there's a good natured rivalry between Australia and New Zealand as to its origins, there's no question that the pavlova (or the pav) is something Australians call their own. The base consists of a meringue which is then topped with fresh cream and fruit (berries, mangoes, passionfruit -  you get the drill). To make this cocktail, we couldn't go past the Here's Looking At You Kid Christmas gin, which conjures up so many of those flavours associated with the pav instead of Christmas pudding. 

Ingredients

• 60ml HLAYK Christmas gin

• 30ml lemon juice

• 7.5ml simple syrup

• 1/2 passionfruit pulp

• 2 scoops mango sorbet

• 1 egg white

Shake all ingredients without ice for about 1-2 minutes. Then add ice and shake again for about 30 seconds. Strain into champagne flute.