7,5ml maraschino cherry syrup
7,5ml peppermint liqueur
15ml Amarula
Maraschino cherries
Serves 1

Pour the cherry syrup into a double shot glass. Then, over a teaspoon, gently pout the peppermint liqueur, followed by the Amarula, to form distinct layers. Garnish with a maraschino cherry.

30ml Amarula
15ml Cointreau
30ml passion fruit curd (available from delis, or use passion fruit flavoured drinking yoghurt)
30ml orange syrup (see recipe below)
2 tbs white chocolate ganache (see recipe below)
Ice cubes
Orange zest

Add the Amarula, Cointreau, passion fruit curd, orange syrup and white chocolate ganache to a cocktail shaker, blender or sealed container and add a few ice cubes. Shake or blend until smooth. Strain into a high-ball glass and garnish with a twist of orange zest.

Orange syrup
250ml pure orange juice
50g sugar

Bring the orange juice and sugar to the boil for five minutes, then leave to cool.

White chocolate ganache
200g white chocolate, broken into pieces
300ml fresh cream

Heat the cream in a microwave or on the stove until it reaches boiling point. Pour the hot cream over the white chocolate and combine with a spoon until the mixture is smooth and silky.