METHOD :
1- Place the jelly crystals and a few drops of food colouring in a small sealable plastic bag and rub between fingers gently to distribute the colour. Add the icing sugar, citric acid and bicarb to the bag and shake well to combine.
2- Lightly whisk the egg white in a shallow bowl. Pour some sugar mixture on a plate. Dip the rim of a glass into the egg white and then in the sugar mixture to coat the rim. Repeat with remaining glasses. Set aside while making the cocktail.
3- For the cocktail, combine the gin, cranberry juice, lime juice and caster sugar in a jug. Stir until sugar has dissolved.
4- Divide the cocktail mixture among the prepared glasses. Top each glass with cold Prosecco.
5- Add a wedge of lime, a sprig of fresh mint and a cherry to each glass. Serve immediately.
RECIPE NOTES
Citric acid is available at the supermarket near the bicarb soda.
Store extra sugar mixture in an airtight container at room temperature for up to 1 week.
Bon appetite !!
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