It’s not often that we look beyond our own master mixologist for inspiration with our cocktail recipes, but we were so excited to discover this cocktail recipe from the BBC Good Food website on our ginny travels recently that we just had to share it with all you gin-loving cocktail connoisseurs!

This fabulous tipple is a heady combination of delicious ingredients and is super easy to make - you don’t even need a cocktail shaker (a jam jar with the lid on is a good alternative).

What’s more, it’s creamy, it’s sweet (but not too sweet), it’s boozy: in other words, it’s absolutely everything we want in a dessert cocktail!

That’s particularly true as spring slowly, slowly unfolds itself and we no longer feel like those stodgy comfort puds that are so tempting in winter months - instead, let’s end our longer, lighter evenings with one of these delicious, light little treats!

So, what’s in a White Rabbit that's made us so enthusiastic? Well, how do you like the sound of this: nutty amaretto, smooth gin, tart, and voluptuous lemon curd, all topped with ice-cold cream? Count us in!

We’ve used our own fabulous vanilla syrup instead of vanilla paste to add that extra layer of flavour, but you could leave it out completely if you aren’t after a cocktail that’s overly sweet.

If you don’t have a cocktail shaker, just use a spare pint glass filled with ice to add all the ‘shaking’ ingredients and stir briskly around the edge using a long spoon or stirrer until all the elements are combined and the liquid is completely chilled, before straining through a tea strainer or sieve into your cocktail glass!

White Rabbit

40ml gin
25ml amaretto
25ml cream
15ml (1 tsp) lemon curd
5ml vanilla syrup (optional)

Fill a cocktail shaker halfway with ice cubes. Add the gin, amaretto, cream, lemon curd, and vanilla syrup (if using). Shake vigorously for at least 10-20 seconds - until the shaker is chilly to the touch and the lemon curd has completely dissolved.
Strain your cocktail into a coupe or martini glass and serve.