Drink your dessert with this liquid take on the popular strawberry pavlova recipe

Ah, the pavlova. Such a quintessential part of the Australian dessert landscape. Ignoring the claims of whether it was invented in Australia or New Zealand, this classic has somehow wormed itself into our hearts and is a summer essential. Consisting of a meringue base, that’s then topped up with whipped cream and fresh fruit, we were immediately reminded of a Ramos Gin Fizz when reading through the ingredients. Like the dessert, the Ramos Gin Fizz also combines egg white, cream with sugar (in the form of simple syrup for the cocktail) with gin, lemon juice and soda. As a tribute to the fruit pavlova, we’ve used a strawberry gin, instead of the usual London Dry gin, which adds a bit of colour to the cocktail but also a bit of fruit flavour. The gin we’ve used is the Dasher & Fisher strawberry gin, which uses strawberries that would otherwise have been thrown away. There’s already a bit of sugar added to the gin, though not quite so much that it makes it a liqueur, so we’ve reduced the simply syrup we’d normally use in the cocktail.

How to make the Strawberry Pavlova Fizz

Ingredients

• 60ml Dasher & Fisher Strawberry Gin

• 30ml lemon juice

• 30ml simple syrup

• 3 drops vanilla essence (we used Heilala)

• 1 egg white

• 30ml single cream

• Soda water

Instructions

• Combine all ingredients except cream and soda in a shaker tin

• Shake for as long as you can, ideally a few minutes. This is essential to get the egg white emulsified and combined with the rest of the ingredients

• Add single cream and shake for another minute

• Add ice and shake for about 30 seconds

• Strain the mix into a tall glass.

• Top up with soda

• Garnish with strawberry and edible flowers