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Amarena cherry Alexander

New
Christmas
Serves 4-6
Prep 10 min
Cook 5 min

Creamy, boozy, and lightly spiced, this cocktail is a festive treat in a glass. Perfect for a punch bowl or served individually, it’s a little festive treat that doesn’t ask for much fuss. If amarena cherries are out of reach, ordinary cocktail cherries will do nicely. Do try to track down some crème de cacao for that subtle chocolatey, Christmassy note—though Kahlúa makes a fine, indulgent substitute. The lightly cardamom- and star-anise-infused cream, is also wonderful hot or cold, drizzled over desserts.

Ingredients

300ml double cream
10 cardamom pods, lightly bashed in a pestle and mortar
1 cinnamon stick
4 star anise
200ml rum
75ml creme de cacao
75ml amaretto
100ml amarena cherry syrup
TO SERVE
Ice cubes
1 whole nutmeg
Amarena cherries

Method

  1. Place the cardamom, cinnamon and star anise in a saucepan on medium heat and toast for 2-3 minutes until fragrant. Carefully pour in the cream and bring to a simmer for 5 minutes and set aside to cool completely.
  2. Sieve the cream into a blender and add in the rum, creme de cacao, amaretto and syrup. Blitz until smooth with plenty of ice and pour in a carafe.
  3. Serve over ice with finely grated nutmeg on top, a drizzle of amarena cherry syrup and two amarena cherries skewered on a cocktail stick.

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