It is an all- island final as four Hebridean distilleries are in contention for the top award of the night, Scottish Gin Distillery of the Year, sponsored by Contract Bottlers Glasgow Ltd. Raspberry Ripple Gin Liqueur (18% ABV) takes the classic ice cream and turns it into a delightfully pink gin liqueuer and can even be served over ice cream if you're feeling naughty. [buy here]

Meanwhile, add the double cream and vanilla extract to a bowl and whisk until soft peaks form. Spoon the whipped vanilla cream over the white chocolate-covered meringue, and then drizzle over the raspberry gin coulis. Top with fresh raspberries to decorate.

The Liquorists

MON CHÉRI Courvoisier VSOP Cognac stirred down with chocolate liqueur and Amarena cherry extra heavy syrup. Balanced with chocolate bitters and served straight-up. 15

PINK SKY AT NIGHT A refreshing and lightly sparkling number. Grey Goose infused with strawberry and lemongrass, orange bitters, cranberry juice and a dash of lemon. 13.5 The new collection of Liquorists' small batch liqueurs are designed to add unique twists to your homemade tipples. Offering three gin liqueurs — which have been popular for some time now — the supermarket is also launching a less common rum liqueur, with the spirit rising in popularity this summer. It's the perfect ingredient for tropical punches. GOTHIC MANHATTAN A dark-hearted mix of Maker’s Mark Whiskey stirred with Antica Formula Vermouth and Jerry Thomas bitters. MELBA DAIQUIRI Plantation 3 Stars Rum shaken with peach and raspberry. A delicious twist on this Cuban classic. 15 To make the meringue, add the egg whites to a free-stand mixer and whisk until they form stiff peaks. Gradually add the sugar, making sure it is well combined after each addition, and whisk briefly until the meringue looks glossy. Whisk in the corn flour, vanilla extract and vinegar.

Only 60 per cent of entered product makes it through to the finals and only the top three products in each category presented with medals, making the Scottish Gin Awards the most highly sought after of all drink’s competitions. SLEIGH BELLS ALL THE WAY WhistlePig rye whiskey, Tawny port, cinnamon and lemon juice shaken and strained over ice. Finished with a dash of bitters and a spoonful of thyme and clementine marmalade. 17

Use a round dinner plate to draw a circle in pencil on the bottom of the baking paper and turn it over. Now pour the meringue mixture out onto the tray and, using a spatula and the pencil lines underneath to guide you, spread out the mixture into an even, spherical layer.Bombay Sapphire Premier Cru Gin and Absolut Elyx Vodka shaken with lychee liqueur, fresh ruby grapefruit juice and a spot of sugar. 15 WESTERN INFLUENCE Villa Ascenti Rosa Gin stirred down with Velvet Falernum, red wine reduction, lime juice and Creole Tincture. Served with biscuit crumbles. 14.5 THE LAST WORD A little sour, a little sweet, a little pungent. Monkey 47 Gin and Maraschino shaken with fresh lime juice and green Chartreuse. 16 Vodka shaken with Kwai-Feh and lychee. Balanced with Rose syrup and freshly pressed lemon juice. 14.5 To start, put the fresh raspberries (for the coulis) in a bowl, pour over the gin and and leave it to steep in the fridge while you make the meringue. Preheat the oven to 160C/140C fan and line a baking tray with baking parchment.