Reimagine the traditional Christmas pavlova with this sweet and tangy cocktail.
- 2 tbsp sea salt flakes
- 2 tbsp finely grated lemon rind
- 8 (131720) The Country Chef Bakery Co. Petite Meringues
- 1 lemon wedge
- 2⁄3 cup lemon juice
- ⅓ cup sugar syrup
- ½ cup (177994) Cointreau Liqueur
- ⅓ cup (178688) el Jimador Blanco Tequila
- 2⁄3 cup crushed ice
- Sliced lemon, to serve
1. To make the crushed meringue rim
Place salt, zest and half the meringues in a mortar and pestle. Pound until crushed. Transfer to a plate.
Rub the lemon wedge around the rim of 4 serving glasses. Dip into meringue mixture to coat the rim.
2. To make the cocktails
Making two cocktails at a time, place half the lemon juice, half the sugar syrup, half the Cointreau, half the tequila and half the ice in a cocktail shaker. Secure lid. Shake to combine. Pour into two of the prepared glasses.
Repeat with remaining lemon juice, sugar syrup, Cointreau, tequila and ice.
3. Garnish and serve
Garnish with sliced lemon and serve.
As seen in