Stollen sour
By Miriam Nice
Sweet and sophisticated, this spiced cocktail with amaretto and Madeira makes a perfect Christmas party drink, topped with a festive dried fruit cocktail stick
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Prep:10 mins
Cook:10 mins
plus soaking and cooling - More effort
Nutrition per serving
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kcal 259
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fat 0g
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saturates 0g
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carbs 44g
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sugars 43g
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fibre 0g
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protein 1g
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salt 0.8g
Ingredients
- 8 sultanas
- 1 dried apricot, quartered
- 4 cocktail cherries
- 4 dried cranberries
- 1 tsp orange liqueur
- 150ml Amaretto
- 100ml freshly squeezed lemon juice (about 2 lemons)
- 75ml Madeira
- crushed ice
- 100g golden caster sugar
- thick strip pared orange zest
- thick strip pared lemon zest
- 1 tsp cinnamon
- 1 tsp mixed spice
- good grating of nutmeg
- 4 cocktail sticks
Method
First, make the spiced syrup. Put all the ingredients in a saucepan with 100ml water. Heat gently until boiling, then turn the heat off and allow to cool. Strain through a fine sieve into a jug and chill until needed. Can be made 1 week ahead.
While the syrup is cooling, tip the sultanas, apricot, cherries and cranberries into a small bowl and add the orange liqueur. Leave to steep for around 30 mins (or up to 24 hrs).
When you’re ready to serve, take 4 cocktail sticks and thread 2 sultanas, a piece of dried apricot, a cherry and cranberry onto each one. Fill 4 tumblers with crushed ice.
Pour the amaretto, lemon juice, Madeira and 50ml of the spiced syrup into a cocktail shaker (along with any leftover orange liqueur) with a handful of ice. Shake well until the outside of the cocktail shaker feels cold, then strain into the prepared glasses. Add the dried fruit cocktail sticks and serve immediately.
