Lamington sour with Davidson plum

Combining Davidson plum gin, coconut and chocolate, this is the ultimate dessert cocktail. Don’t take our word for it, let your diners try it themselves. 








  • 500g Davidson plums (unblemished)
  • 1 bottle (192595) Settlers Rare Dry Gin
  • 250ml water
  • 300g (156735) Bundaberg Sugar Caster Sugar
  • 65g cocoa powder
  • Handful of (65001) Caterers’ Choice Shredded Coconut, toasted
  • 30ml lemon juice
  • 1 (81481) Caterers’ Choice Bulk Large Egg


1. Davidson plum gin

Wash and prick Davidson plums all over with a fork. Put into a sterilised jar with 100g caster sugar, cover with the gin and tightly screw on the lid. Shake well to mix and store in a cool dark spot for about four weeks, shaking the jar occasionally. Play with adding other aromatics, like star anise or chilli. Once infused, strain through clean muslin into a sterilised bottle.

2. Chocolate sugar syrup

Mix together the water, 200g caster sugar and cocoa in a small saucepan. Bring to the boil, stirring until the sugar has dissolved. Remove from the heat and cool. Can be stored in the refrigerator for up to 4 weeks.

3. Cocktail

Dip your chilled serving glass into the chocolate syrup, followed by the toasted coconut. In a cocktail shaker filled with ice, pour the gin, sugar syrup, lemon juice and egg white. Shake vigorously until the egg white is frothy. Strain into your prepared glass and serve.