Eggcellent Easter cocktails
With Easter just around the corner, it’s another excuse for seasonal cocktails, and there are many ways to create fun, festive cocktails for the Easter holidays.
From Mini Egg Martinis to chocolate egg shakes, Andy Clarke is here with his pick of the best Easter- worthy cocktails that are perfect for sipping this spring.
1) Mini Egg Martini
Serves 2
(Served in a martini glass)
Ingredients for the hot chocolate
- 1 x 80g bag of Cadbury’s Mini Eggs
- 150ml Whole Milk
- 50ml Double Cream
Method for the hot chocolate
- Break the mini eggs up (either in a pestle and mortar or by putting in a bag and hitting with a heavy object like a rolling pin).
- Pour the milk and cream into a pan, add the crushed mini eggs and stir with a whisk over medium heat. After 8 minutes or so the mini eggs should be dissolved. Once the liquid boils, take immediately off of the heat.
- Once room temperature, chill in the fridge until making the cocktail. (This will last for at least three days in the fridge.)
Ingredients for the cocktail
- 25ml (1 part) Brandy (Cognac Frapin is great)
- 50ml (4 parts) Zymurgorium Choc-a-Block Gin
- 200ml (8 parts) Chilled Down Pre-made MiniEgg Hot Chocolate
Method for the cocktail
- Put ice in a shaker. Add the 3 liquids. Shake. Pour.
Garnish
- Crushed Mini Eggs
Tips
- Any brand of mini egg will work here. I suggest you use your favourite.
- There are a few chocolate gins out there. So find your fave.
- Make this non-alcoholic by serving it without the gin or adding a non-alcoholic distilled spirit (Pearson’s Botanicals is a good one)
2) Orange & Salted Caramel Liqueur
Serves 2
(Served in a dessert wine glass)
Ingredients for the cocktail
- 50ml (1part) Cointreau
- 100ml (2 parts) Hotel Chocolat Salted Caramel & Clementine Cream Liqueur
- 200ml (4 parts) Chilled Down Pre-made Orange & Caramel Hot Chocolate
Ingredients for the hot chocolate
- 50g Cadbury’s Caramel Nibbles
- 50g Dark Chocolate Terry’s Dark Chocolate Orange
- 150ml Whole Milk
- 50ml Double Cream
Method for the hot chocolate
- Pour the milk and cream into a pan, add the caramel nibbles and dark chocolate orange segments to the pan. Stir with a whisk over medium heat. After 5 minutes or so the chocolate should be dissolved. Once the liquid boils, take immediately off of the heat.
- Once room temperature, chill in the fridge until making the cocktail. (This will last for at least three days in the fridge.)
Ingredients for the cocktail
50ml (1part) Triple Sec (Cointreau or Grand Marnier are good for this)
100ml (2 parts) Hotel Chocolat Salted Caramel & Clementine Cream Liqueur
200ml (4 parts) Pre-made chilled down hot chocolate
Method for the cocktail
- Put ice in a shaker. Add the 3 liquids. Shake. Pour.
Garnish
- Wheel of fresh clementine / Grated dark orange chocolate / A pinch of Maldon salt
Tips
- Use any cream liqueur / triple sec you have in your cupboard. And if you don't have a shaker you can use a jam jar with a lid or simply stir.
3) Choccie Bananaruma Milkshake
Serves 2
(Served in a hurricane glass)
Ingredients
- 2 x Fresh Bananas
- 400ml (2 parts) Shaken Udder Chocolate Milk
- 200ml (1 part) Rockstar Spirits Banana Bomb Rum
Method
- Chop the banana and put in a blender along with the chocolate milk and rum. Blitz until smooth. Add ice to glasses. Pour in.
Garnish
- Decorate with half a banana in the top with a blob of squirty cream on the end and a cocktail cherry. (+ a straw)
Tips
- If you fancy a non-alcoholic version, try Caleño Dark & Spicy non-alcoholic rum alternative.
4) Choca-Mocha Stout Cooler
Serves 2
(Served in a highball glass)
Ingredients
- 1 x bottle (3 parts) Latte Latte Love Beer (People’s Captain Limited EditionChocolate & Coffee Milk Stout)- 200ml (1 part) Lyme Bay Mocha Cream Liqueur
- 2 x scoops of coffee ice cream
- Chocolate Sauce
Method
- Fill the glasses with ice. Gently pour in the beer, tilting the glass. Then add the cream liqueur so it marbles.
Garnish
- A scoop of coffee ice cream on top and a drizzle of chocolate sauce.
Tips
- There are loads of dark beers and chocolate stouts out there as well as plenty of cream liqueurs to choose from so you can use any you like. If you want more coffee, add an espresso shot.
5) Mint Egg Choc-tail
Serves 2
(Served in a chocolate Easter egg)
Ingredients for the hot chocolate
- 70g Pump Street 75% Drinking Chocolate
- 200ml Whole Milk
- 150ml Double Cream
Method for the hot chocolate
- Pour the milk and cream into a pan and add in the dark chocolate. Stir with a whisk over medium heat. After 5 minutes or so the chocolate should be dissolved. Once the liquid boils, take immediately off of the heat.
- Once room temperature, chill in the fridge until making the cocktail. (This will last for at least three days in the fridge.)
Ingredients for the cocktail
- 250ml (5 parts) Pennington’s Kendal Mint Cake & White Chocolate Liqueur
- 350ml (7 parts) Chilled Down Pre-made Dark HotChocolate
Method for the cocktail
- Cut the top off of the eggs and melt the bottoms so that the eggs stand unaided.Put ice in the eggs. Put ice in a jug, add and mix the 2 liquids. Pour.
Garnish
- Matchmakers and After Eight Mints stuck in squirty canned cream (+ a straw)
Tips
- You can grate or finely chop whatever chocolate you like – but dark gets the best flavour profile.
- If you have rock left over from last year's holiday, you could crush this on top.
- Make this non-alcoholic by adding mint essence / extract.