Have an Eggsellent Easter with these Tasty Chocolate Cocktails
Easter is here and we're so eggs-cited for the long weekend ahead and all that delicious chocolate to devour! Instead of the usual Easter eggs this year, why not try a chocolate cocktail that’ll delight your tastebuds! Here’s a list of recipes for you to enjoy.
60ml Istil 38 Blue Vodka
100ml double cream
Step 1: Put two tumblers or cocktail glasses in the fridge to chill overnight. Put 30g of the Skellig Dark Chocolate in a shallow bowl and melt in the microwave or on the hob. Dip the rim of the chilled glasses in the melted chocolate, then stand them upright and return them to the fridge until you're ready to serve.
Step 2: Add ice to a cocktail shaker and pour in the Kahlua, Baileys, Istil 38 Blue vodka and double cream. Shake until the shaker feels very cold and strain into the glasses. Grate the remaining chocolate over the cocktail and serve.
2) Mini Egg Martini
25g Cadbury's Mini Eggs (or your preferred brand of mini chocolate eggs)
1 tsp Monin Agave Syrup
Step 1: Crush the Mini Eggs in a Ziploc bag and crush with a rolling pin. Brush the rim of a martini glass with a little honey/agave syrup using a pastry brush then dip the glass into the crushed Mini Eggs to stick them on. Let the glass chill in the fridge.
Add the Gabriel Boudier crème de cacao, Five Farms and Stillgarden Under Pressue into a cocktail shaker with a handful of ice and shake until the outside of the shaker feels very cold. Strain into your prepared martini glass and serve.
3) Chocolate Orange Cocktail
40ml orange juice
Grated Skellig dark chocolate, to decorate
Chill 4 coupé glasses, then dampen the rims with a little water and dip in the grated dark chocolate. Add the vodka, crème de cacao, orange syrup and orange juice to a cocktail shaker and shake until the outside is very cold. Pour into the glasses and serve.
4) White Chocolate Martini
1 tsp of maple syrup or honey
White chocolate shavings, for garnish
Brush the rim of a martini glass with a little maple syrup or honey, then dip into the shaved chocolate to coat. Chill the glass for a few minutes. Add all ingredients into a cocktail shaker and add a handful of ice. Shake until the outside of the shaker feels ice-cold. Strain the drink into martini glass and grate the remainder of the white chocolate on the top.
5) Coole Swan White Rabbit
40ml Coole Swan
25ml Tanqueray Gin
1 tsp lemon curd
Edible flowers (optional)
Method: Pour Coole Swan, gin, and amaretto into a shaker. Add the lemon curd and ice. Shake well and strain into a chilled cocktail glass. Garnish with edible flowers.
We hope you enjoyed our blog post and have a very happy Easter!
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