SIMNEL CAKE SOUR

PREP: 10 MINS COOK: 5 MINS SERVES 4

What better way to kick off the long Easter weekend than with a celebration tipple. We’ve transformed simnel cake into a citrussy sour – topped with a ball of golden marzipan for a traditional decoration.

For something a little fruitier, try a pomegranate spritzer, the perfect alternative to champagne. It makes a lovely welcome drink if entertaining.

Our classic gimlet makes a zesty spring aperitif, a refreshing way to start a Sunday lunch. And rhubarb and custard are a perfect pairing, especially when rhubarb is bang in season. Advocaat gives a creaminess reminiscent of custard. Cheers!

Looking for an Easter cocktail with the spices of the season? This twist on an amaretto sour has a splash of orange juice and a dusting of cinnamon to give you simnel cake in a glass

25ml kirsch or brandy 100ml amaretto juice 1 lemon juice 1 orange

100ml Madeira ice

50g golden marzipan FOR THE SPICED SYRUP 100g golden caster sugar thick strip of orange zest 1 tsp cinnamon

1 tsp mixed spice pinch dried ginger 4 cocktail sticks 1 Start by making the spiced syrup. Put all the ingredients into a saucepan with 100ml water. Gently bring to the boil, then turn the heat off and allow to cool. Once cold, pour the mixture through a sieve into a jug and chill until needed. Keeps in the fridge for a week. 2

Heat grill to high then roll the marzipan into four balls. Place on a baking sheet and grill for 2-3 mins or until the very top of the marzipan is toasted. Leave to cool then when cold enough to handle, thread on a cocktail stick. 3

Fill four tumblers with ice then pour the brandy, amaretto, lemon and orange juice, Madeira and 50ml of the syrup into a cocktail shaker with a large handful of ice. Shake well until the outside feels icy cold. Strain into tumblers and add the marzipan garnish.