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This is my interpretation of the showstopper challenge from episode 5 of the Great British Bake Off's 11th season: the caged tart. I wanted to make a drink to mimic the tart and used a variation of a flip. To complete the brief, I created a sugar cage as a garnish.

For the drink:

-1 1/2 oz sweet vermouth (Carpano Antica)

-1/2 oz simple syrup

-1/2 oz black raspberry liqueur (Black Raspberry Chambourd)

-1/2 oz fresh lemon juice

-1 whole egg


Sugar cage


Nick and Nora

Add 3/4 cup of white sugar, 1/4 cup of light corn syrup, and 1/4 cup of water to a sauce pan on high heat. Gently stir until the water has begun to incorporate the ingredients. You will not stir it again. While the sugar heats, wrap the outside of a ramekin in non-stick parchment paper. When the sugar mixture reaches 311 degrees Fahrenheit, remove it from the heat. Dip a fork in the hot caramel and drizzle it over the wrapped ramekin. Make sure to cover all of the sides and top. Allow it to harden for at least 5 minutes. Then gently remove the cage from the paper and ramekin.

Pour all of the drink ingredients into a cocktail shaker and shake for 40 seconds without ice. Add ice until it is three-quarters full and shake for another 10 seconds. Pour through a Hawthorne and fine mesh strainer into your Nick and Nora glass. Cover with the cage.


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