Get your pavlova fix at cocktail hour.

Arguments about its origin aside – there is something wonderfully celebratory and communal about the Great Australasian Pavlova.

It is a dessert dish about 98 per cent sugar, by our approximation, and a lively mixture of soft and plump fruits and more textural crackly shell.

When is set at the table at Christmas time, the first bite is explosive and moreish, and the last bite is only when your teeth communicate to your brain that crunched through a year’s worth of sugar.

Sometimes you will listen.

Even outside of its seasonal context, the appearance of a pavlova at a party will spark a note of enjoy inside all whose eyes gaze upon it.

This is the kind of joy we need at the moment. And what better time to enjoy it than at your next weekly cocktail hour.

KI Spirits has sent through yet another recipe: Passionate Pav. The cocktail makes use of passionfruit pulp, lemon juice, honey syrup, mint, a bit of citrus, and a couple of KI Spirits products.

Follow the instructions below for optimal results.

Passionate Pav

Ingredients:
– 30ml KIS O Gin
– 30 ml passionfruit pulp
– 15ml KIS Zenzerino
– 15ml Lemon Juice
– 10ml Honey syrup (diluted 1:1 ratio of honey and hot water)
– 30ml Egg White

Garnish:
– Mint
– Dehydrated Mandarin or orange (fresh can also work)

Method:
– Shake all ingredients apart from egg whites in Boston shaker with ice (AKA wet shake)
– Discard ice & shake again with egg white (dry shake)