Lingonberry Piaffe - Creamy Dessert Cocktail

In Finland the main Christmas meal is eaten on Christmas Eve. For more than 50 years a creamy lingonberry quark dessert has been part of Nanna’s family’s Christmas table. It’s a refreshing dessert after a heavy meal. Even though the menu has lightened and changed quite a bit over the decades, the lingonberry mousse has kept its place. Inspired by this dessert, we created a special Christmas cocktail for Nanna. It’s a striking combination of sweet and sour, creamy and fresh. Horse lovers naturally give their cocktails horse-themed names: the first sip of this drink makes you pause for a moment, and with the second sip the journey continues again. That’s why it’s called Piaffe.

Recipe – 2 servings 4 cl  unsweetened lingonberry juice concentrate 4 cl  cream liqueur

1 cl vodka

1 egg white 1. Dry shake Place the ingredients in a shaker and shake vigorously for 10–15 seconds. The egg white gives the cocktail a soft, frothy texture. 2. Wet shake Add an ice cube and shake vigorously again. The drink becomes cold and the texture firms up. Strain the cocktail into glasses, let it settle for a moment, and top with lightly whipped cream. Garnish Decorate with lingonberries, lingonberry sprigs or gingerbread crumbs. Silver or gold sprinkles: A small amount of edible silver or gold adds a luxurious touch to the whipped cream. A Christmas spice twist: A pinch of cinnamon on top gives a festive aroma without making the drink too sweet. Who is it for? For those who enjoy dessert-style cocktails but don’t want anything overly sweet. When? Perfect for the Holiday season, Christmas dinners or as an after-dinner drink. If you try, come to tell us if you liked it! In the picture ring Cassiopeia