Coconut lime pie meringue cocktail

‘Tis the season for piping meringue onto your cocktails! It feels like there’s a giant marshmallow on your coconut cocktail.

The graham cracker and coconut shreds add to the key lime pie feeling, this is what I imagine Christmas in Florida to be like.

Ingredients:

To make one drink:

30 ml coconut liqueur

15 ml gin or tequila

10 ml coconut milk in can

10 ml maple syrup

15 ml lime, approximately half a lime

Ice, to shake

Meringue:

Egg whites from 2 eggs

125g caster sugar

Garnish:

Graham cracker or any biscuit, crumbled

Shredded coconut

Lime zest

You’ll need:

an electric hand mixer

a blow torch

a cocktail shaker

a microplane or citrus zester

a mixing bowl

Method:

To make the meringue: separate egg whites from the yolks carefully using your hands. If any yolks break, start fresh. Add the egg whites to a mixing bowl and whip using an electric hand mixer on medium speed for approximately 5 minutes, or until soft peaks form. Soft peaks are the ones that don’t hold their shape. Add sugar 1 spoonful at a time, whipping for about 30 seconds after each addition to completely dissolve the sugar. Once all the sugar has been added in, increase speed to medium-high and whip until it’s thick, glossy and firm peaks stand up on their own.

Add meringue to a piping bag, or a ziplock bag, and slice a small piece off the end.

To make the drink: Add all ingredients for the coconut cocktail to a cocktail shaker. Be sure to shake the can of coconut milk before measuring out.

Add ice and shake until the cocktail shaker is too cold to hold.

Pour directly into a glass without straining. Pipe the meringue on the top and fill the top completely. Using a blow torch, blow the top of the meringue and garnish with cookie crumb, shredded coconut and lime zest. Enjoy straight away!