If your plans for the Easter weekend involve over-indulging in chocolate, we’ve the perfect egg-cuse for you to add some cocktails into the mix.
From the Hot Cross Bun to the Creme Egg, infuse your day with some Easter spirit.
For an added extra, chop the top off your Easter egg and serve the cocktails inside the shell so you can even eat the ‘glass’ when you’re finished sipping!
Hot Cross Bun Cocktail© Ropewalks Liverpool
The seasonal spiced sweet buns are traditionally served toasted, but we’ve uncovered a new way to use those sweet treats with this recipe from Red.
- 37.5ml Amaretto
- 12.5ml Tio Pepe (Sherry)
- 25ml Lemon Juice
- Egg White
- 25ml Hot Cross Bun Syrup (Recipe below)
Mini Egg Martini© Bar Soho
Mini Eggs have become a go-to-grab bag for Easter with their irresistibly crunchy shells. If you’ve managed to salvage a few eggs from the bottom of the bag, you can sip on a Mini Egg martini with this recipe from BBC Good Food.
- 25g Mini Eggs
- 1 Teaspoon Honey
- 25ml Creme De Cacao
- 25ml Baileys
- 50ml Vodka
Creme Egg Martini
- 25ml Vanilla Vodka
- 12.5ml White Chocolate Liqueur
- 12.5ml Vanilla Syrup
- 12.5ml Advocaat
- 25ml Milk
- 25ml Cream
- 2 Cadbury Creme Eggs
Method: Cut the Creme Egg in half and spread the fondant around the edge of a martini glass. Grate the outside of the egg and dip the edge of the glass into the cocktail shavings. In your glass, pour in the Advocaat and then place Vanilla Vodka, White Chocolate Liqueur, Vanilla Syrup, Milk, Cream and the filling of 1 Creme Egg into your shaker with ice. Shake vigorously then strain into Advocaat filled glass. Garnish with remaining Creme Egg.
Malteser Bunny Shake
- 45ml Cream
- 2 tablespoons Malted Milk Powder
- 45ml Vodka
- 30ml Chocolate Liqueur
- Malteser Bunny/ Crushed Maltesers