What do we love as much as an Easter egg? Cocktails of course. To celebrate the arrival of Spring and the Easter holiday, why not shake up a delicious cocktail or two from this collection of our favourites.
These Easter cocktails will get everybody in the mood for the warmer weather and the bank holiday weekend.
Easter Cocktails – Tiptree Chocolate Orange Martini
- 50ml Tiptree Chocolate Orange Vodka Liqueur
- 50ml Latte
- 2 tsp Warmed Tiptree Chocolate Orange Spread
- A pinch Chocolate Sprinkles
- Martini Glass
- Cocktail Shaker
Melt two teaspoons of Tiptree Chocolate Orange Spread in a microwave for 20 seconds.
Get your cocktail shaker and add 50ml Tiptree Chocolate Orange Vodka Liqueur, 50ml Latte, 2 teaspoons Tiptree Chocolate Orange Spread and a scoop of ice.
Shake for roughly 30 seconds then strain into a martini glass.
For added effect you can line the glass with the spread and then add Chocolate Shavings for garnish.
If you want to make this without coffee, replace the Latte with 25ml Triple sec & 25ml milk.
Easter Cocktails – Eggs on the Beach
- 60ml Palm Beach Banana & Butterscotch
- 10ml Frangelico / Hazelnut Liqueur
- 150ml Milk
- 250ml Double Cream
Method: Shake all ingredients and strain into a hollow Easter Egg. Top with whipped cream, butterscotch sauce and crushed mini eggs.
Easter Cocktails – Hawksbill Hard Shake
- 37.5ml Hawksbill Rum
- 12.5ml Caramel Syrup
- Dash Cinnamon Syrup
- 150ml Milk
- 20ml Fresh Cream
Method: Shake & strain into a tall glass, like a hurricane glass or ice cream float serve. Garnish with caramel sauce and crush honeycomb toffee.
Easter Cocktails – The Smashed Egg Shake
- 50ml C&B Original Gin Cream Liqueur
- 25ml Single Cream
- 25ml Milk
- 12.5ml Caramel Syrup
- 12.5ml Frangelico
Shake all ingredients hard with ice and pour into a highball glass. Drizzle with caramel sauce and serve with a Creme Egg.
Easter Cocktails – Lemon Simnel Delight
- 50ml Carthy & Black Lemon Gin Cream
- 12.5ml Vanilla Syrup
- 5ml Amaretto
Method: Shake with ice and strain into a chilled martini glass, rimmed with ground almond and cinnamon.
- 35ml CÎROC Vodka
- 15ml Créme de Cacao Blanc
- 25ml Egg White
- 35ml Condensed Milk
- 4 Dried Raspberries
Garnish: Dust dried raspberries and grated chocolate on top
Glassware: Nick & Nora
Method: Add ingredients to shaker, dry shake, add ice and wet shake and fine strain
Mac. by Brookie’s, it’s a premium roasted macadamia nut liqueur. A versatile little nutter made from locally sourced roasted macadamia nuts and toasted native Australian wattleseed. It’s an absolutely stunning product and of course very different, not usual that we find a macadamia liqueur here in the UK!
- 45ml Mac. by Brookie’s
- 30ml Brandy
- 30ml Cream
Blend with ice and pour into a chocolate Easter Bunny. Garnish with nutmeg dust.
Hot Cross Rum
- 50ml BACARDÍ Spiced (Available at Tesco and other major retailers for just £15)
- 20ml Lemon juice
- 10ml Lime juice
- 25ml Cinnamon syrup
- 50ml cream
- 50ml soda water
Shake ingredients well. Serve in a highball glass over cubed ice. Garnish with grated nutmeg on top.
This delicious festive tipple is the perfect drink to enjoy after dinner with your family or quarantine comrades this Easter. It’s sharp citrus notes are offset by the indulgent creamy texture and the hot cross bun flavour will have you dreaming of Easters past.
Easter Citrus Spritz
- 75ml MARTINI Vibrante non-alcoholic aperitif
- 75ml Fever Three Blood Orange Soda
- Optional chocolate bitters from Bittered sling
- On ice in a rock glass
Garnish with a slice of blood orange and a square of Tony’s Chocolonely dark chocolate
- 50ml Didsbury Gin Original
- 25ml Crème de cacao.
- Vigorously shake DG with crème de cacao
- Strain into chilled martini glass
- Dust with cocoa powder or chocolate shavings.
- 50ml ARLU Rum Original
- 50ml Advocaat
- 15ml heavy cream
- Stir together ARLU and advocaat with ice
- Pour over heavy cream
- Stir and serve with a straw