Stollen sour

Sweet and sophisticated, this spiced cocktail with amaretto and Madeira makes a perfect Christmas party drink, topped with a festive dried fruit cocktail stick

  • Prep:10 mins
    Cook:10 mins
    plus soaking and cooling
  • More effort

Nutrition per serving

  • kcal 259
  • fat 0g
  • saturates 0g
  • carbs 44g
  • sugars 43g
  • fibre 0g
  • protein 1g
  • 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
MPU 2

Method

  1. 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.

  2. 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).

  3. 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.

  4. 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.

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